The R Collection Hotels Group has always placed significant and consistent emphasis on its guests, aims for continuous innovation to best showcase the authenticity of the Italian essence, especially in the realm of dining. To do so, the Group entrusts highly qualified chefs with significant professional experiences.
Starting from March 2024, the restaurants at the Grand Hotel Victoria in Menaggio will be under the guidance of Chef Maichol Morandi, who will enrich the gastronomic offering with a blend of tradition, history, creativity, and modernity.
Professional journey
Having been part of the R Collection culinary circuit for four years, Maichol Morandi embarks on a new chapter in his career, following a well-established presence at the Grand Hotel Bristol in Rapallo, to arrive in 2024 on the shores of Lake Como, at the Grand Hotel Victoria in Menaggio, a luxury five-star establishment.
His professional journey begins amidst the aromas and flavors of Sardinia in a restaurant in Porto San Paolo, then consolidates and expands his wealth of experiences in the kitchens of large hotel structures along the coasts of Elba Island, as well as in mountainous landscapes such as Hotel Spinale in Madonna di Campiglio, Hotel Billia in Saint Vincent in Valle d'Aosta, Hotel Aminta in Stresa, and Grand Hotel Majestic on Lake Maggiore.
He arrives in Liguria at Hotel Excelsior first and then at the Yachting Club, finally joining the Grand Hotel Bristol for a year in 2014 and returning in 2020.
Grand Hotel Victoria restaurants
For the Lago Restaurant, open from breakfast to dinner, the chef has crafted a menu that celebrates tradition in a contemporary and straightforward manner, welcoming predominantly international clientele with authentic flavors of Italian cuisine.Culinary offerings distinguish themselves through careful use of fresh and high-quality ingredients sourced from the rich local territory. From exquisite lake fish to meticulously aged alpine cheeses and premium local meat, each dish is a sensory journey.The offering is complemented by a classic and gourmet Neapolitan pizzeria.
The 1827 restaurant, a new opening in 2024, is a fine dining concept open in the evenings, offering guests a choice of three five-course tasting menus characterized by a creative interpretation of cuisine, playing with bold flavor contrasts and presentations, providing a sophisticated and enveloping gastronomic experience. This ensures that each visit to the restaurant is a unique and surprising experience, with new culinary proposals reflecting the freshness and variety of seasonal products. There is also a vegetarian menu option, creating an inclusive and personalized culinary experience for each customer.
The restaurant at Victoria Beach in Menaggio, along with various beach bars open to guests, as well as a hall reserved for events and ceremonies, adds to the culinary offerings. Simple yet flavorful, the Lido's cuisine is a true paradise for the palate, with dishes prepared with fresh and genuine ingredients. The wide culinary selection includes a contemporary pizzeria, where customers can indulge in tasty combinations of premium ingredients. Additionally, the menu offers a selection of grilled dishes, both meat and fish, expertly prepared to satisfy every request.
Desserts are curated by pastry chef Alessia Doccini, who skillfully and creatively follows the line of tradition for the Lago restaurant menu, while experimenting and offering desserts distinguished by their refined and unique flavors at 1827, which adds a touch of sophistication and originality to the gastronomic experience.
"My idea is to have three types of restaurants that complement the culinary offering. The Lago Restaurant embodies Italian tradition with a contemporary touch, offering dishes that celebrate our culinary heritage in a modern key. The gourmet 1827 restaurant, on the other hand, stands out for its culinary proposal that plays with bold flavor contrasts and presentations, offering a sophisticated and enveloping gastronomic experience. The Lido Beach presents the beauty of culinary simplicity, offering fresh and light dishes. Variety is the key in all my restaurants, as I seek to cater to a broad audience, responding to dietary needs with vegan, vegetarian, and gluten-free alternatives. The goal is to create an inclusive gastronomic environment, where everyone finds something that satisfies their tastes and preferences" says Chef Maichol Morandi.
