Tradition & innovation.

Take a break at "La Rotonda di Lomazzo": it’s an invitation to live exquisitely even the most traditional flavors!

The recipes of our Chef will give you an unforgettable sensory experience.

In the restaurant of Just Hotel traditional Como and Lombardy dishes melt with international ones: total exaltation of tastes, flavors and creativity.

Gourmet Gallery.

An emotional cuisine and passion in a sophisticated atmosphere dedicated to taste:
two perfect ingredients to host your most important moments and special occasions in pure Just style.

Events and News.

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JUST Chef:
Andrea Cedrone.

I am the Chef of Just Hotel, a young hotel structure where the atmosphere is always stylish, lively, intense.

Quite by accident I decided to put down roots here in the vicinity of one of the most famous Italian cities for the variety of offers from fashion, sport, culture, fairs ... since ever scene of modern and traditional culinary proposals.

Since childhood behind my father and my mother I walked the floors of different cuisines; my memories go far: in the 80s in Tarquinia - town in the province of Viterbo - in the Grand Hotel Tarconte was playing with pots and pans with colleagues of my father who made me laugh like big friendly giants. I remember those first moments when I could not see the bottom of the pots on the stove with delicious aromas that I seem still to feel...

And then the choice of the hotel-school always behind my dad school, of which everyone spoke with respect, my "hero" to follow, imitate, overcome ... But it was not easy. The beginning of so immense and profound art can give satisfaction and at the same time absorb yourself completely, sometimes leaving the affections into the background.

Never stopping: I have passed from one structure to another starting to walk by myself in the Castelli Romani area - Rocca di Papa and pizzeria dei Laghi - where I met the chef Massimo Ferretti very dear to me, from which I learned the respect and the search for raw materials, trying to manipulate them in the best way enhancing their organoleptic qualities. After three years I needed new input and the opportunity arose to go up to the Northof Italy, to discover a new world: Bergamo, Seriana Valley at Resort Hotel Milano of Iannotta Family. Here I was able to deepen and to know the value of fresh pasta, high quality raw materials, thanks to the fundamental notions of chefs Giovanni Magri and Davide Rasella.

After a couple of years my desire for knowledge led me to the Grand Hotel Excelsior San Marco - Restaurant Roof Garden. It seemed like science fiction the kitchen of this restaurant: modern equipment, experiments, new techniques, vacuum cooking, low temperature cooking, and not least the noble art of bread. For all this I have to thank a Chef that after my father, has deeply marked my career: Fabrizio Ferrari. With Ferrari I opened my eye to a new world; its concepts and recommendations have fueled new blood and enthusiasm.

But time and circumstances change the horizon and bring me up in Sardinia into a structure known all over the world where every stone is a true expression of Luxury: the Hotel Cala di Volpe. I lived then other experiences, each interesting and that has contributed to my knowledge: Grand Hotel Du Golf - Crans Montana (Switzerland), Colonna Resort Porto Cervo (Costa Smeralda), Hotel Andes in Trentino-Alto Adige Vigo di Fassa, Hotel Spinale Madonna di Campiglio. All these experiences have made me grow shaping dishes that I never imagined being able to create, full of love and emotion.

Today I am happy to be here founding the opportunity to give substance to my knowledge, so rich in prestigious products, together with my collaborators. Give emotions and spend happy moments sitting at the tables of the restaurant La Rotonda: this is the meaning of my work.

I thank the property in the person of Mr Frati for the opportunity they gave me. Create projects in which I believe and follow my cooking philosophy in full respect of the raw materials: these are my dreams and my reality.