Restaurant

Valentino Menegatti grew up on the shores of Lake Garda, near Riva del Garda, where he took his first steps in the kitchen working with the brigades of Lido Palace and its adjoining villa. It was here that his culinary philosophy began to take shape: respect for raw ingredients and constant attention to detail.

His journey continued in Bolzano and later took him to Paris, where he gained significant experience in high-level restaurants, including Ciasa Mia – Cucina Fassana di montagna and Restaurant Amalia, a modern and ever-evolving culinary concept.

After these experiences, Valentino returned home to lead the restaurant at his family’s farm, bringing with him a more mature and conscious vision. Here, his cuisine becomes a daily expression of the territory: local products, seasonality, tradition, and sustainability are not abstract ideas, but concrete practices.

The garden, respect for natural rhythms, and a network of small local producers form the core of his work. His cuisine is direct and essential, aiming to enhance each ingredient in its most authentic form, giving every dish truth and identity.