Renovated in 2017, the kitchen at La Speranzina Restaurant & Relais has become a real taste lab.
Excavated in 700 cubic meters of land directly at Lake level, it required the use of numerous artisans and the closure for all the winter months, for two consecutive years, of the Restaurant.
The result is a kitchen of 300 square meters, entirely designed by the owner Stefano Giordani in close collaboration with Silvio Tedeschi, owner of Tedeschi srl, the leading company in Italy that since 1948 designs and manufactures cutting-edge kitchens.
Everything is thought to be eco-sustainable: the equipment is electric, but thanks to an innovative system of computerized distribution and management that controls its individual power, it has been able to reduce its energy needs with remarkable savings on fuel consumption. This means that the kitchen works with one quarter of the electricity that a kitchen of this size and type would normally require.
Particular attention has been paid to the healthiness of the working environment and thanks to a powerful Uta (Air Treatment Unit) it has been able to filter and purify air optimally. There are no free gas flames, all the hobs are induction so easy to clean, as well as all worktops, which are in monobloc pieces, do not have gaps or junctions and guarantee maximum hygiene.
The result is to allow a team of 14 chefs to work in a very comfortable working environment to enhance the ultimate goal with fresh and elegant dishes.