Al Borducan on the Sacro Monte di Varese
A 1924 Art Nouveau villa at the end of the chapel path, where refined Piedmontese cooking meets candlelit dinners.
Born from an elixir
The name comes from the Elixir del Borducan, created in 1872 by Davide Bregonzio from oranges and herbs of the Campo dei Fiori.
A 1924 Art Nouveau building
The Sala Ovale still has its original wood panelling, floral frescoes and the Art Nouveau feel of a century ago.
Dinner by candlelight
In the evening the restaurant becomes a romantic “Love Restaurant”, lit by 87 candles.
Views over the Sacro Monte
Looking out over the lakes, the Campo dei Fiori and the Prealps, at the end of the pilgrim path to Santa Maria del Monte, a UNESCO World Heritage Site.
From a Garibaldi volunteer’s elixir to an Art Nouveau restaurant
The story of the Borducan begins more than 150 years ago with Davide Bregonzio, a volunteer in Garibaldi’s Expedition of the Thousand who, while in Sicily, discovered the aromatic qualities of oranges and combined them with herbs from the Campo dei Fiori above Varese, creating in 1872 an elixir whose recipe remains secret. In 1924 that liqueur gave its name to a restaurant set in a splendid Art Nouveau building beside the Chapels of the Rosary, exactly where the pilgrim path up to the village of Santa Maria del Monte comes to an end, on the Sacro Monte di Varese, a UNESCO World Heritage Site.
Today the business has been revived by the Santinon brothers: Riccardo looks after the dining room and the wine list, while Maurizio runs the kitchen. The heart of the house remains the Sala Ovale, with its original 1924 wood panelling and floral frescoes, where time really does seem to stand still.
A hundred years of Art Nouveau elegance on the Sacro Monte, between history and legend.
Piedmontese dishes with refined creativity
The kitchen serves dishes firmly rooted in Piedmontese tradition, reinterpreted with creativity: foie gras cremino with apricot jelly, freshly made tagliolini with white duck ragù, duck à l’orange Borducan style, Parisi egg cooked at 63.5°C with Jerusalem artichoke cream, risotto alla finanziera, small lobster in guazzetto and slow-cooked saddle of venison. The Borducan elixir, which gave the place its name, still accompanies both the aperitivo and the end of the meal.
At lunchtime the restaurant opens onto the panorama of the Sacro Monte; in the evening, among the candles of the Sala Ovale, it becomes one of the best-known romantic restaurants in the Varese area.
Practical information
- Location
- Sacro Monte di Varese (VA)
Getting there involves a short walk over the village’s old cobblestones; the nearest car park is about 200 metres away. Always check the official channels for the exact address, opening hours and availability before visiting.
Fancy another story from the Varese countryside?
Carry on the journey through the inns, farm restaurants and trattorias selected by VArisotto.