Restaurants in the province of Verbano-Cusio-Ossola

Verbano-Cusio-Ossola is Lake Maggiore on one side and Alpine valleys on the other, with the Swiss border at the top. The cooking changes completely within forty kilometres.

What you eat here

• Gnocchi all'ossolana — potato and chestnut, with butter and alpine cheese.
• Violino di capra and mocetta, the valleys' air-dried meats.
• Bettelmatt — the Ossola alpine cheese, made on a handful of high pastures and unobtainable elsewhere.
• Lake fish on the Verbano: whitefish, perch, shad.
• Gurro borlotti beans and chestnuts, which here were bread.

The wine

The valleys make little wine, high up and with difficulty: Prünent, an Ossola clone of Nebbiolo, grown on terraces rebuilt over the last twenty years.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.