The story
Gramen in Gargnano anchors a refined Italian cuisine within the Lefay Resort grounds, guided by executive chef Matteo Marena. Born in Trani and trained alongside acclaimed figures like Alain Ducasse, he earned his first Michelin star in 2025 before settling into this role. Resident chef Giommareco Ninnivi supports the daily service, having overseen the restaurant’s opening in 2022 and maintaining a steady hand in the pass. Their combined background shapes a kitchen that prioritizes precision over spectacle.
The dining program splits into two distinct tasting paths drawn directly from the surrounding landscape. Per Aquam honors the Mediterranean climate of Lake Garda through raw shrimp encased in beeswax, fried lake whitefish with Gargnano capers, and durum wheat spaghetti tossed in fish sauce. Per Agros follows the botanical trails instead, featuring borage and herb ravioli filled with pistachio, yuba crêpes layered with nettle, and slow-cooked aubergine. Both menus showcase a sustainable Italian cooking approach that treats vegetables and freshwater catch with equal reverence.
Every ingredient traces back to the Energy and Therapeutic Garden, where five cultivated zones supply the daily harvest. Chefs collect fresh herbs and wild greens during morning rounds, ensuring produce reaches the pass within hours. Guests dine beneath the open sky on the terrace, where the smart elegant dress code matches the quiet precision of the service. This method recently earned five radishes from the We’re Smart Green Guide, recognizing how rigorously the venue aligns its operations with ecological responsibility.
Recognition
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