Casa Vissani

"After arriving at this restaurant and being greeted by the chef’s son Luca, you can spend time in the lakeside garden before heading into its elegant dining rooms. The first of these (known as the Welcome Rock) is where guests can enjoy an aperitif and place their orders, while the indoor dining room is the setting for elegant and impeccable service with open-view kitchens that are framed as if they were paintings. The tasting menus, which must be ordered in advance, are named after colours: Gold (Oro) is traditional in style; Red (Rosso) is dedicated to meat; Blue (Blu) to fresh- and saltwater fish; and Green (Verde) to vegetables. Lastly, BlackNerois a surprise menu chosen by the chef. Alongside its modern and original cuisine, the restaurant also offers traditional features such as bread and delicious breadsticks (a family recipe!). Luxury guestrooms are also available." - Michelin Inspector

Remembering the Menu

"One of the very first restaurants I visited during my Inspector training was Casa Vissani, tucked into a rural stretch, between Orvieto and Todi in Umbria. It was dark and the air was sweet; the gates opened and I drove towards the large restaurant, where I was welcomed by an elaborately dressed valet. The stunning dining room featured art everywhere, a roaring fireplace, luxurious linens and boxes filled with dainty offerings. I still recall being awestruck when the bound, multi-page menu was presented to me, and ran my fingers over each handwritten line that described the nightly items. The first dish listed—Caviale Beluga imperiale con mantecato di broccoletti al pepperoncino—remains a prized memory even today." - MICHELIN Inspectors

Remembering the Menu

"One of the very first restaurants I visited during my Inspector training was Casa Vissani, tucked into a rural stretch, between Orvieto and Todi in Umbria. It was dark and the air was sweet; the gates opened and I drove towards the large restaurant, where I was welcomed by an elaborately dressed valet. The stunning dining room featured art everywhere, a roaring fireplace, luxurious linens and boxes filled with dainty offerings. I still recall being awestruck when the bound, multi-page menu was presented to me, and ran my fingers over each handwritten line that described the nightly items. The first dish listed—Caviale Beluga imperiale con mantecato di broccoletti al pepperoncino—remains a prized memory even today." - MICHELIN Inspectors