A few steps from the enchanting scenery of Lake Orta, Villa Crespi stands out as a spectacular example of Moorish architecture. The unique style of the villa, the lush gardens and the hospitality of chef Antonino Canavacciuolo make every guest's stay unique.
Villa Crespi History
For love, you know, there are those who would be willing to do anything. And Cristoforo Benigno Crespi has shown it. Accountant in a textile company of Busto Arsizio, in love with the daughter of the principal who, however, did not consider it worthy of marrying, he designed an ingenious speculative plan that soon made him become a rich industrial cottonman and allowed him to realize his love dream. Fascinated by the magic of the Orient, the destination of many of his travels, in 1879 he built on the shores of Lake Orta a house in authentic Moorish style, Villa Crespi, which in over a century of life has seen in his rooms different personalities and sovereigns, including King Umberto II of Savoy, his regular guest.
Today the minaret is still there, to remember this fairy tale of the past, to the people who, in disbelief, admire it and wonder what ever makes such a building in a corner of a typical pre-Alpine landscape.
Inside, a hall surmounted by a starry vault, tapestries, paintings, mirrors, gilded stuccos, frescoes and anything else luxurious can be imagined creates a refined atmosphere, which does not fail to seduce guests. Because villa Crespi is today a hotel with rooms and suites characterized by sumptuous four-poster beds, furniture and paintings of the
18th and 19th century, fine damask and mullioned windows with a view of the garden and the lake. the wellness center offers numerous remise en forme treatments which include, among others, shiatsu, ayurvedic and Tibetan massages.
The restaurant, run by chef Antonino Canavacciuolo and his wife Cinzia, alternates regional classics and international specialties, as well as creative dishes inspired by the Mediterranean tradition, such as the ravioli with aubergines and marjoram with ricotta of sheep from the go of Ossola and the filet of tuna with cinnamon tomato petals.