When the starter course is all but a memory, and the main course has been cleared, dessert is king. Our pastry lab, directed by the talented Andrea Sandrini, has the task of creating sweets that entice guests and satisfy their palate the whole day through.
The scent of just-made croissants, biscuits, and freshly baked pies marks the start of the day at Hotel Mirella. This is the result of patisserie’s overnight work to offer a rich and appetizing breakfast buffet. The work continues throughout the day with the production of cakes and other desserts for tea-time and for the end of our lunch and dinner services.
Our collection includes the famous strudel with apple fagottini, cream puffs in the shape of swans, small fruit pastries, tarts of many flavors, tiramisu, cakes, meringue, Sacher, Saint Honoré, Paradise, carrot cakes, and the sbrisolona. The patisserie is always prepared to make, on request, special cakes or other types of sweets to celebrate your special moments.