Villa Crespi

Villa Crespi Luxurious 5-star Relais in Orta San Giulio. 3 Michelin Star Restaurant by Antonino Cannavacciuolo, 14 sumptuous suites. Esteemed members of Relais & Chateaux
(6096)

Una Villa in stile moresco dotata di cinque camere, otto suites e un’area dedicata ai massaggi. Si trova sulle sponde del lago d’Orta, immersa in un enorme parco che si estende fino a riva. Al suo interno il ristorante 2 stelle Michelin dello Chef Antonino Cannavacciuolo. Lasciati condurre verso uniche emozioni.

11/06/2026

Some people save room for dessert.
Others know the real difficult choice arrives with the cheese trolley.


The engine starts softly, the lake opens around you, and time suddenly feels slower.A private Riva tour on Lake Orta, wi...
09/06/2026

The engine starts softly, the lake opens around you, and time suddenly feels slower.

A private Riva tour on Lake Orta, with breakfast or aperitivo served on board, made for the kind of summer moments you wish lasted longer.


Carnaroli rice, nettle and stewed stockfish belly by .
05/06/2026

Carnaroli rice, nettle and stewed stockfish belly by .


29/05/2026

You arrive in Orta and slow down without even noticing.
A few steps on cobblestones, the lake always in sight, and the feeling of being exactly where you’re meant to be.


 : swipe to dream, reserve your table to make it real.
27/05/2026

: swipe to dream, reserve your table to make it real.


Postcard form  .
25/05/2026

Postcard form .


20/05/2026

An experience shaped by moments you don’t rush.


Crafted by hand in 1879, every detail carries the beauty of time. Untouched, authentic, timeless.
13/05/2026

Crafted by hand in 1879, every detail carries the beauty of time. Untouched, authentic, timeless.


Gragnano linguine, baby squid and rye bread sauce. A dish that has remained almost untouched over time.It didn’t start a...
11/05/2026

Gragnano linguine, baby squid and rye bread sauce.

A dish that has remained almost untouched over time.
It didn’t start as an idea, but as a choice. To give new life to something that would otherwise be lost. Back when “zero waste” wasn’t yet a concept, just a matter of respect.
Leftover bread became a sauce. And that sauce became a signature.

Because sometimes, the most meaningful creations don’t come from having more, but from valuing what you already have.


Shall we start with something  ?
06/05/2026

Shall we start with something ?


Indirizzo

Via G. Fava, 18
Orta San Giulio
28016

Notifiche

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