Join us for two nights of gastronomic delights at the Hotel Splendido!

An exclusive package including two nights in Junior Suite with daily breakfast, two gourmet dinners with two Michelin star Chefs and an exclusive excursion not normally available to the public: a private guided visit to the Cervara Abbey in Portofino, with a cocktail in the stunning garden and a private concert of harp and violin.

14-15 April - Hotel Splendido & Splendido Mare, Portofino

Chicco and Bobo Cerea, Da Vittorio, Brusaporto - 3 Michelin Stars

The three-Michelin-star restaurant Da Vittorio di Brusaporto, in Lombardia, is owned and managed by the Cerea family, where chefpatrons Chicco and Bobo specialise in modern Italian food that retains strong links to tradition and terroir. They spent all their free time as boys watching, nosing around and studying the secrets of recipes from around the world. Their passion is still dessert, and they published their favourite recipes in the book, Gluttony.

• The wildest dish they’re ever created?

Fake mozzarella. The exterior was milk skin, inside was mascarpone and yoghurt ice cream with crunchy sour cherries

• Their essential ingredients?

"Any, as long as it’s extremely fresh and can be incorporated into our fantasy"

• If they weren’t a chef?

"Maybe a vet — we love animals".

Pino Cuttaia, La Madia, Licata - 2 Michelin Stars

Sicilian-born Pino Cuttaia learnt the art of cooking in Piedmont, the land of Alba truffles and Barolo wine. But the call of Sicily was so strong, he decided to go back and open his own restaurant, La Madia, in 2000. Here, he successfully married the techniques he learnt in kitchens on the Italian mainland with the wonderful ingredients of his island. His sensational interpretations of Sicilian classics — arancini, couscous, cannoli — have gained him two Michelin stars.

• The wildest dish he's ever created?

The "Battutino of Anchovies", artistic enough to hang in the Musée d'Orsay in Paris, depicts the Mediterranean Sea within a frame of tuna bottarga

• His essential ingredients?

"Memory — each of my dishes contains memories of my Sicilian youth"

• If he weren’t a chef?

"I’d be a craftsman, making things by hand according to traditional values"