4 Best Restaurants in Stresa and the Isole Borromee, Lombardy and the Lakes

The nondescript exterior of this buzzy eatery off one of Stresa's main streets belies its chic, stylish interior. Dishes made with seasonal ingredients dominate the menu, but, no matter the season, you'll find local lake fish, both marinated and panfried, as well as a solid list of wines from throughout the region and across Italy.

Pick a sandwich size (from a few inches to 40—or a meter—as the name al metro implies) to match your appetite, at this paninoteca (sandwich shop) off of Piazza Luigi Cadorna. There are just four inventive sandwich types on offer each day, with ingredients changing seasonally like lentil cream, fennel, ricotta salata, and orange; or mortadella, pistachio cream, and Toma cheese. While meats like salami are front and center, there's always at least one vegetarian option, all on crusty fresh bread from the village of Gignese. You can take your sandwich to go for a picnic while exploring the islands, or upstairs to the cozy and bright red and white dining room and its small terrace overlooking the piazza. 

Margheritine cookies were first baked in Stresa for Margherita of Savoy in 1857 while she was still a princess. Named for the first queen of Italy as well as for their shape like a daisy (margherita in Italian) the biscuits' recipe includes cooked egg yolk and an abundant supply of powdered sugar making them crumble effortlessly in your mouth. Marcolini began crafting Margheritine cookies in 1959 along with a small selection of other sweets and savory baked goods. 

In a town with an overabundance of touristy pizza and pasta places, this unassumingly modern family-run bistro raises the bar. Although the shabby-chic decor and friendly service entice, the real draw is the short but smart menu of creative Italian dishes and vegetarian options. Start with the antipasto misto di Lago (variety of lake fish) followed by a homemade gnocchi or tagliolini, or opt for a heartier main like the pork fillet with cabbage and bacon. Just make sure to leave room for dessert, like the birramisù, a take on tiramisu soaked in beer, wine, coffee, and grappa.