Vivilo , the obiettivo dining restaurant at the foot of the enchanting Lake Iseo that enhances local raw materials with creativity
Con the heart of Franciacorta, at the foot of the picturesque Lake Iseo, stands an oasis of refined gourmet cuisine: Vivilo . Housed inside the historic Casa signorile Barboglio De Gaioncelli, the restaurant combines culinary excellence with the natural beauty of the surrounding regione. Here, the winemaking tradition of over two centuries and gastronomic innovation coexist harmoniously, offering an unmissable taste experience.
The restaurant is immersed quanto a a welcoming and relaxing atmosphere, where the stone and wood of the historic structures create a tangible bond with the surrounding nature. From the room the upper floor, guests can enjoy a panoramic view of the vineyards which represent the soul of this place. Acceso the basso ostinato floor, however, the large courtyard is transformed into a peaceful calcio d’angolo ideal for enjoying a moment of relaxation, perhaps accompanied by a glass of the best local wines.
Tradition and innovation the
The beating heart of Vivilo is represented by the cuisine of chef Lorenzo Tagliabue, an authentic culinary artist who, after numerous experiences quanto a the world of catering, has chosen Franciacorta as his new stage. Lorenzo’s culinary philosophy is a balance between the concreteness of traditional flavors and the desire to innovate, enhancing local raw materials with creativity. Each dish, which according to the chef must be delicious and well balanced, tells the story of this extraordinary territory through a of aromas and flavors of the past with modern and refined combinations.
Tagliabue’s gourmet cuisine blends perfectly with the prestigious wines of the local winery, creating an ideal combination that elevates the gastronomic experience. Whether it is a family lunch a romantic dinner, the offers exclusive dishes where the tradition of Franciacorta meets culinary innovation, for a unique taste experience. The evolution path is extremely interesting, consisting of 7 off-the-card courses, where the chef’s imagination is expressed to the fullest.
The sweetness signed by Giovanni Cavalleri
Further enriching the experience of Vivilo is the pastry shop curated by Giovanni Cavalleri, master pastry chef of the famous Pasticceria Roberto quanto a Erbusco (see article). Since 1981, Cavalleri has carried a tradition of excellence that has made his pastry shop a point of reference quanto a Franciacorta. His truly delicious creations are a perfect complement to the culinary journey offered by Tagliabue and represent an unmissable experience for dolce lovers.
Tailor-made events
Naturally quanto a addition to weddings, Vivilo is the ideal collaboratore for organizing any type of event, from baptisms to graduation parties, from ornamento dinners to anniversaries, up to a complete service for companies wishing to organize tailor-made events, such as launches product company dinners. The experience and professionalism of the Vivilo team are at the service of customers, to guarantee an always impeccable and personalized organization.
The tasting
We tried several à la carte courses with matching wines. Below are our impressions.
Chef’s welcome
Extremely tasty, colorful and delicious: oregano tomato with ricotta cream, tapioca chips with red beetroot powder and a tosazu gel (preparation based smoked rice vinegar) and fake olive (breadcrumbs, butter, lacquered parmesan with saffron oil). These delicious amuse bouches unequivocally show the great creative streak of the talented chef, who loves to surprise and satisfy even the most demanding palates with very interesting gourmet creations.
As an aperitif we start from a classic: the MiTo, a perfect between the sweet and bitter of two special products created quanto a the cities that give it its name, the bitter of Milan and the vermouth of Turin.
Shellfish tartare, avocado, coconut and caviar
The soft texture of the shellfish pairs perfectly with the creaminess of the avocado, while the coconut adds a tropical note that enhances the natural sweetness of the fish. The caviar brings an elegant, briny flavor, with a light salty explosion quanto a the mouth that balances the sweeter flavors of the dish.
Paired with, Franciacorta Satèn Brut DOCG 2020 Ferghettina, which the nose expresses subtle of pastry a fruity background of peach and pineapple and the palate is soft, with a barely noticeable flavor and fruity references.
“Boiled by the sea” tuna sauce
Extremely original chef’s signature dish. The fish – steamed octopus, cuttlefish and prawn – has a very soft consistency and maintains a delicacy that goes perfectly with the creaminess and taste of the tuna sauce, whose flavor enhances the flavor creating a truly harmonious taste contrast.
Paired with, Franciacorta Boccadoro Brut, with delicate of bread crust combined with sensations of yellow fruit and white flowers, well balanced, persistent and with pleasant citrus nuances quanto a the .
Spaghetti with cheese, pepper, oyster and caviar
Con our opinion, the best dish served: an unmissable tasting experience that reveals the great skill of the chef. The flavor of the cheese envelops the spaghetti, enriched with oyster tazza, creating a tasty postazione, while the well-measured pepper adds a pleasant, slightly spicy note. The oyster brings an explosion of freshness, with its typical salty sweetness that pairs perfectly with the creaminess of the cheese. Caviar, with its delicate consistency and unmistakable marine flavour, adds an iodine that enhances all the flavours. Balanced and very well made dish, we highly recommend it.
Paired with, Extra Brut Franciacorta DOCG Millesimato 2018 Barboglio de Gaioncelli. Taccuino of obiettivo pastry and fruity sensations the nose, soft and pleasantly savory quanto a the mouth.
Risotto with smoked spring onion and lamb sweetbreads
The risotto is soft and dense and the spring onion adds a slight complexity with its smoky . The lamb sweetbreads, with their soft texture and slightly sweet flavour, create a pleasant contrast with the creaminess of the risotto. Finally, the kumquat gel adds a note of lively and citrus acidity: the result is a refined and very tasty combination that leaves a feeling of satisfaction the palate.
Paired with, Barboglio de Gaioncelli Venti Lune, macerated orange wine with a seductive apricot scent, structured, soft, absolutely perfect for the dish served, quanto a our opinion not easy to incontro.
, foie gras and porcini
The turbot, seared quanto a hazelnut butter and served with mushroom foam and slices of porcini mushrooms, has tender and delicate meat, with a flavor that perfectly balances the intense flavor of the foie gras. The porcini mushrooms add an earthy note that blends perfectly with the other ingredients. The contrast between the delicacy of the fish, the intensity of the foie gras and the strong flavor of the porcini mushrooms creates a truly surprising balance. Each bite offers a combination of flavors that goes from the saltiness of the fish to the sweetness of the foie gras, with the earthy touch of the porcini mushrooms to close the .
Paired with Franciacorta Brut Rosé “Occ de Pernis” Facchetti, with aromas of spices and fruit, good structure quanto a the mouth and a fruity with hints of currants.
Pre-dessert
This berry sorbet, with leaf-shaped cat’s tongue, buckwheat crumble and mulled wine, reveals the slightly acidic freshness of the berries at first taste, a perfect of sweet and sour. The mulled wine component introduces a pleasant spicy note, while the buckwheat crumble adds a pleasant crunch and a contrast quanto a texture.
Pistachio cream
This dolce can be filled with your choice of chocolate spheres, strawberries hazelnuts. Extremely soft, creamy, velvety and with a well-calibrated sweetness to a high note.
Paired with, Ben Ryé 2022 Colf Fugata, with an unmistakable olfactory framework composed of fruity , aromatic herbs and hints of honey. Intense and persistent, with a great balance between freshness and sweetness.
We close excellently with excellent coffee and excellent Cattivo Camatti, a liqueur produced from the infusion of flowers, herbs and aromatic roots through a manufacturing process exclusively owned by the company, with a pleasant taste of gentian and cinchona, with menthol tones and a just a hint of amaretto .
At Vivilo , culinary excellence and hospitality quando together to create a unique experience. With a team of impeccable professionals, from the room service, to the room , to the sommelier, to the , to the chef, every visit becomes a journey through the flavours, aromas and atmospheres of Franciacorta. Whether it is an intimate dinner, an event with family friends, Vivilo is ready to transform every moment into a memory to cherish.
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