Porticciolo Restaurant — Restaurant in Lecco

I made a reservation for a birthday dinner for 2 people, one person being vegetarian and me having a ton of food allergies, which meant that the menu would have been a challenge since the food had to be basically vegan with no nuts. I was positively surprised, all dishes were amazing with seasonal ingredients. The waiters and generally the people working at the reception were fantastic and all communication, especially when making the reservation and explaining my food allergies went smoothly. The ambiance was warm and welcoming and we really enjoyed dinner and had a wonderful evening. Long story short, I'd come back any time and would consider some weekend trips to Lecco just to eat at...

It was an incredible experience. We ordered the « menue degustazione » of the chef inspiration of the day. Every plates are both gorgeous and delicious, with a lot of new flavours to discover but not too much, so you are able to just appreciate what you are eating. The place is peaceful, with a simple but yet elegant design. The staff was the top of the cake. The waitress was nice, delicate, not around us everytime but was always around and answered all our needs. And if you don’t eat things they do their best, they also have a vegetarian menu. We really enjoyed our time there, we hope you’re gonna like it...

Eleganza sostenibile sulla riva del lago: cucina contemporanea di mare, servizio impeccabile

Appena dietro il lungolago, in via Fausto Valsecchi 5 a Lecco, Porticciolo Restaurant si presenta come un indirizzo raffinato che unisce cucina di pesce contemporanea a un ambiente elegante e sostenibile, perfetto per godersi il territorio in un contesto moderno e accogliente .

L’atmosfera è di qualità curata: il ristorante sorge in un angolo suggestivo vicino al lago, con ambienti raffinati e luminosi, dove ogni elemento d’arredo rispecchia un’estetica minimal ma calda .

La proposta gastronomica guidata dallo chef Lorenzo Ferrari (coadiuvato da Giorgio) è sorprendente: un menù che celebra il pesce con piatti ben calibrati, abbinamenti originali e materie prime di assoluto valore. Da antipasti come la zuppetta di granchio reale o la millefoglie di cernia, a primi sofisticati come il risotto con ricci di mare o ravioli di triglia con cacciucco, fino a secondi impeccabili come il tataki di tonno o il branzino in crosta di sale .

Il menu offre anche degustazioni strutturate, come il percorso “5 portate dello chef” o l’innovativo “9 portate – 6 al contrario”, pensate per chi desidera un viaggio gastronomico originale e...