To chef Roberto Tonola, cooking is a passion that was passed down through generations, a true family story. Son of chef Antonio Tonola, Roberto likes to experiment with new creations based on local products. For example, eggs from wild hens that roam freely in the woods, chestnuts and mushrooms harvested in the forests, and wild game from the nearby hunting areas.
Chef Roberto's excellent cuisine features traditional dishes remastered with taste, along with innate curiosity and technical ability with the ingredients available at the changing of the seasons. Roberto represents the third generation at Lanterna Verde, and is the only second-generation JRE member.
“Since 1982: healthy, flavourful cooking.”
Lanterna Verde
JREJRE-Jeunes Restaurateurs
Villa di Chiavenna (SO), Italy
Set in the chestnut woods of the Val Chiavenna, Lanterna Verde is a family-run restaurant that works in step with the Alpine seasons. In winter, guests dine in a large room with a wooden ceiling and fireplace; in summer, service moves under the pergola, with the landscape close by. Hospitality is attentive and warm, and the cellar has been built over years, combining local bottles with a broad selection of international labels.
In the kitchen, JRE chef Roberto Tonola keeps the focus on the area and its ingredients. Four tasting menus include the restaurant’s own trout, local classics, and seasonal creative routes that change through the year. Wild herbs gathered in the woods, small producers, the kitchen garden and the farm supply the pantry, and the cooking treats those products with respect, keeping flavours clear and the link to place easy to read.
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