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Gastronomic Experiences

All ice cream liquid nitrogen

Under the expert guidance of Chef Ettore Bocchia, pioneer of Italian molecular cuisine, the Mistral Restaurant presents its signature dessert: liquid nitrogen ice cream. The result of a sophisticated "à la minute" preparation process which sees the liquid vanilla cream transformed into ice cream before the eyes of the diners, through the skilful addition of liquid nitrogen. The rapid drop in temperature caused by nitrogen solidifies the cream, creating smooth and creamy ice cream in just a few moments.
The ice cream is served on a bed of caramelized pineapple carpaccio which contrasts the sweetness of the ice cream with its rich texture and slightly caramelized flavor.

The art of wine tonging

In the heart of the Mistral Gastronomic Restaurant we offer an exclusive service for wine lovers: the opening of ancient bottles through "WINE TONGING", a historical method that guarantees the integrity of the rarest and most precious wines.
This practice, dating back to the 18th century, was originally used for vintage Port bottles, where the corks, due to their old age, were at risk of breaking or disintegrating. Our Head Sommelier attended a course in Portugal to perfect this fascinating and rare technique, ensuring that our guests can enjoy an unparalleled wine experience.

Hot iron tongs are carefully placed around the neck of the bottle, just below the cork. A cloth soaked in ice water is then applied to the same area, causing the glass to break cleanly and sharply due to thermal shock. Each bottle is then carefully decanted through a strainer to remove any glass fragments, and the break points on the neck of the bottle are sealed with hot wax, to preserve the cork trapped in the neck is given as a souvenir of a once-in-a-lifetime experience.

Lobster linguine with cognac

At the Mistral Restaurant, an exclusive culinary experience is offered that leaves an indelible mark in the memories of guests: spaghetti with lobster cooked directly in the dining room.
The pasta is expertly finished in the dining room, using cooking water to ensure that the spaghetti remains perfectly al dente. Cherry tomatoes are then added, coming from the restaurant's Sicilian garden, a treasure cultivated with love for over twenty years exclusively for Mistral. These cherry tomatoes are delicately filleted and sautéed in a pan, releasing an irresistible aroma that mixes with the freshness of the sea brought by the lobster.

The highlight of the preparation occurs when the lobster is blended with cognac using the spectacular flambé technique. This execution not only intensifies the flavors but also adds a touch of theatricality to the whole experience, with the flames dancing elegantly before the guests' eyes.

Coccumella coffee

In the evocative setting of our Mistral restaurant, we offer a unique experience for coffee lovers: Coccumella coffee prepared directly in the room. This ancient preparation method, dating back to the times of the Neapolitan nobility, stands out for its elegance and timeless charm. Our guests can enjoy the enveloping aroma of freshly ground coffee beans, while our expert barista masterfully creates this refined drink. With the delicate sound of the cocumimelles colliding, the coffee is slowly poured, capturing the pure essence and intense aroma. An experience that goes beyond the simple pleasure of taste, transporting our guests on a sensorial journey through tradition and timeless elegance.

The tea sommelier

At the end of an unforgettable dinner at our Mistral restaurant, we offer our guests a moment of relaxation and refinement with our tea and herbal tea trolley, expertly guided by our Tea Sommelier. With a carefully curated selection of the finest infusions and teas from around the world, our guests can immerse themselves in a unique sensory experience. From the delicate aroma of chamomile flowers to the robust character of a premium black tea, each choice is accompanied by careful presentation and personalized recommendations from our expert.

This final ritual is designed to provide a moment of peace and well-being, completing the evening with a touch of elegance and sophistication.

The sabayon experience

Step into a world of culinary enchantment with our exclusive Sabayon experience at Mistral. Handcrafted right before your eyes, this indulgent dessert is a hidden gem, not found on any menu. Watch as our skilled chef combines fresh eggs, sugar, and a hint of liqueur to create a velvety custard, caramelized to perfection. With each spoonful, savor the rich yet light flavor, a symphony of taste sensations unlike any other. It's not just dessert; it's an unforgettable culinary journey that will leave you craving more.

Grand Hotel Villa Serbelloni BELLAGIO - 5 star Luxury Hotel in Bellagio
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Sede sociale: Galleria Passarella, 1 Milano - Ufficio Registro Imprese Milano n° 218538 - Capitale sociale: € 7.230.400,00 | P.IVA (VAT) IT06693350156


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