Il Centrale's cuisine is well rooted in local, regional and national tradition but it also knows how to play with the internationality of flavors and palates to enhance a place which throughout history has been able to make people from all over the world fall in love with it. Italy yes, but also Stresa. The typical dishes of Italian and lake cuisine remain classic but acquire personality: the ravioli with braised sauce are those of grandmother, still made entirely at home today; the perch from Lake Maggiore, commonly eaten breaded or buttered, is dressed in panko breading and accompanied by an oriental sauce. This is thanks to the genetic influence of Pamela, who comes from the East and the foreign experiences of Alessandra, creator of the dishes on the menu.
The seasonality of the products is sought after and desired for most of the recipes, so you have to pay close attention to new entries. There is great attention to vegetarian cuisine and even vegan dishes can give emotions.

Pizza deserves a chapter of its own. Since the introduction of the oven, the round capable of making anyone on Earth happy, has been a strong point for Il Centrale, considering that at the time pizzerias were not so common and that Piedmont is not famous for having a dedicated typical pizza. The same pizza chef has churned out tens of thousands of examples for over 30 years, now giving way to a passionate student who perseveres in quality - and quantity - and immerses himself in gourmet without abusing it. On the menu there are therefore proposals that - as for the cuisine - satisfy traditionalists and innovators, making them more than agree.