The story
Materia is the restaurant that chef Davide Caranchini, together with Ambra and Luca Sberna, always dreamed of. As they put it, it is the expression of their vision of contemporary dining, the place where they can offer the cooking that represents them. That cooking is rooted in the ingredients of the territory, yet driven by technique, research, and a constant dialogue between tradition and innovation.
Caranchini’s talent was recognized early: he was named Best Emerging Chef of Northern Italy in 2017, and in 2018 Materia earned its first Michelin star — a recognition it still holds today. In 2023 he was named Chef of the Year by the guide of L'Espresso.
Materia’s new home in Cernobbio, just steps from the shores of Lake Como, is described as understated, intimate, and elegant. The quiet, refined atmosphere invites guests to relax and fully appreciate the culinary experience.
The menu changes with the seasons, balancing á la carte options with tasting journeys. Among the á la carte appetizers, you might find char fish with almond and fennel, or a cold barbecue salad. First courses include a risotto with beetroot, veal tongue, and cranberries, or linguine with butter, agone fish garum, and amchoor — a dish that nods to ancient Roman flavors. Mains range from pike perch with fermented white asparagus to duck à l’orange.
For those who want to leave the choice to the chef, the Indulgence tasting menu offers five or seven dishes. The Green Power menu is a vegetarian five-course alternative. And in 2026, as Materia turns ten, Caranchini has created Manifesto — a selection of twelve dishes that have marked the restaurant’s journey, recreated from scratch with the perspective of today.
A business lunch menu is available from Wednesday to Friday at €25, offering a two-course selection with water and coffee.
Whether you opt for a tasting menu or a la carte, Materia’s cooking is precise, thoughtful, and deeply connected to its place on Lake Como. The Michelin star is a testament to the consistency and creativity of the kitchen, but it’s the personal vision of the team that makes a meal here memorable.
Recognition
Ambience
Details
History
High quality cooking
Materia is the project of Davide Caranchini, one of the most compelling chefs of Italy’s new generation, who has brought a contemporary, deeply personal cuisine to the heart of Cernobbio—one that deliberately steps away from Lake Como’s culinary stereotypes. The restaurant is built around a clear concept: raw ingredients as both the starting point and the final destination, approached with technical precision, a plant-centric sensibility, and a gastronomic language that looks ahead while staying firmly rooted. The tasting menu embodies this vision, featuring dishes that navigate between acidity, herbs, fermentation, rich broths, and meticulously calibrated contrasts. This is a cuisine that avoids easy effects, focusing instead on purity of taste and balance, with a pronounced emphasis on the plant world and its potential. The menu also includes several signature dishes that highlight the chef’s touch and his approach to experimentation. Service is nimble and attentive, perfectly aligned with the space’s essential, contemporary design. The wine list follows the same philosophy, offering carefully curated selections with a strong presence of natural wines and independent producers. Season after season, the restaurant consistently reaffirms its identity, presenting a model of modern, mindful fine dining that distinguishes itself across the Lombard scene through its coherence, thoughtfulness, and distinct personality.
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