Blog
Why an ingredient joins the menu, who makes the wines we choose, and what happens during evenings shared between kitchen, pergola and dining room.
Featured
The days are getting shorter, the air is turning cooler, and ingredients we have been looking forward to are returning to the kitchen. At Le Rasole, we are welcoming autumn with a new menu featuring pumpkin and mushrooms, bringing the colours and flavours of the season to the table.
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50 articles in this section
Hospitality
Without pressure to leave the table quickly, dinner changes: there is time to talk, drink well and slow down.
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Wine cellar
When the menu follows the season, wine should follow ingredients, cooking methods and the intensity of each dish.
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The end of dinner is not a formality: the right amaro can close the evening slowly, with aroma and character.
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Bitter tonic brings the aromatic side of Italian amari into a fresh, fragrant and less predictable glass.
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A cocktail can open dinner, accompany a dish or give real value to guests looking for a thoughtful alcohol-free option.
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Our wine list grows from tastings, meetings and small producers: bottles chosen to be shared, not simply displayed.
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Restaurant
The green around Le Rasole is not just scenery: it changes the pace of dinner and makes the table feel calmer.
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After a day by the lake, a quiet table, good food and a well-chosen glass can make the evening feel complete.
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A good wine list is not only about quantity: it is about listening, knowledge and finding the right glass for the moment.
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To understand ingredients, producers and kitchen choices a little better, keep reading through our ingredient stories or see what is on the menu today.