The story
Inside the Belfiore Park Hotel, overlooking the water, Nin Restaurant brings a refined, contemporary approach to the ingredients of Lake Garda. Here, Chef Andrea De Lillo and his brigade craft a seasonal cuisine that draws directly from the surrounding territory, working with lake fish, game, aromatic herbs, and vegetables grown in the restaurant’s own greenhouses.
The setting is as considered as the food: a minimalist, refined dining room and a panoramic terrace that frames the lake and Monte Baldo. A private pier allows guests to arrive by boat, adding a touch of drama to the evening. The atmosphere balances elegance with the calm of the lakeside, letting the ingredients and the view take centre stage.
Chef De Lillo, born in 1998 in Torbole sul Garda, trained under masters including Alfio Ghezzi, Andrea Berton, and Massimo Bottura. His career took him to Copenhagen, where he worked at Christian Puglisi’s Relæ, to San Sebastián at Paulo Airaudo’s Amelia, and to Lima at Virgilio Martínez’s Central. These experiences shaped a cooking style that is both technically precise and deeply connected to place. Back on Lake Garda, he translates that global perspective into dishes that celebrate local produce, seasonality, and sustainability.
The menu evolves constantly, described by the team as a “constantly open construction site” where tradition and creativity meet. Each plate is designed to engage sight, smell, and touch, making the meal a full sensory experience. The wine cellar matches this ambition, with a selection that ranges from renowned labels to small niche producers, including collector’s vintages and rare bottles, curated by the sommeliers to complement the food.
Nin’s commitment to quality and its distinct vision have earned it a Michelin star, recognising high-quality cooking that feels both personal and rooted in its extraordinary location.
Recognition
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