The story
At Villa Feltrinelli in Gargnano, the restaurant occupies a breathtaking historic residence on the shores of Lake Garda. The setting is a park of centuries-old trees, olive groves, and a magnificent lemon house. Guests begin with an aperitif by the lake before settling into one of the romantic private rooms or the quiet of the outdoor pergola. The atmosphere balances splendor with discretion, where elegance is the common thread.
Born in Ancona in 1973, Chef Stefano Baiocco began his career early, training with some of Europe's greatest culinary masters: Enoteca Pinchiorri in Italy, Alain Ducasse and Pierre Gagnaire in France, and the Adrià brothers at el Bulli in Spain. His curiosity led him to refine his technique at El Celler de Can Roca, Mugaritz, and with Quique Dacosta, before encountering Eastern philosophy at Ryugin and Kikunoi in Japan.
In 2004, Baiocco accepted the challenge of leading the kitchen at Villa Feltrinelli. His talent was quickly recognized: a first Michelin star arrived in 2007, a second in 2013, and in 2017, the restaurant entered "Les Grandes Tables du Monde." For 2026, it retains its two Michelin stars for excellent cooking.
Baiocco describes cooking as a means of expression, interested in understanding what fascinates people. His cuisine is light, refined, and deeply sensitive to the vegetable world—an alchemy of proposals made with great technique and extraordinary care. The menu is a surprise tasting of eight courses, called "100% Baiocco," available for dinner only.
The restaurant attributes its success to its people, who turn the ordinary into the extraordinary. The team includes Pastry Chef Mattia Pirlo, Sous Chef Francesco Valensise, Chef de Cuisine Michele Della Torre, Sommelier Matteo Cecchi, Restaurant Manager Alessandro Bosco, and Maître de Salle Tiziano Ghitti. They welcome young talents with energy and determination to pursue excellence in every gesture.
Recognition
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