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The NIN's kitchen works to ensure that...
Born in 1998 in Torbole sul Garda, he is the beating heart of NIN Restaurant. After attending the “Alta Formazione” hotel school in Tione (TN), he embarked on a training path that led him to refine his culinary art under the guidance of great masters such as Alfio Ghezzi, Andrea Berton and Massimo Bottura.
An international culinary journey
His career has led him to explore the cuisines of some of the most prestigious restaurants in the world, where he was able to deepen unique techniques and visions:
● Denmark: At Christian Puglisi's “Relæ”, Andrea learned to combine creativity with respect for the environment, developing a sustainable cuisine.
● Spain: At Paulo Airaudo's “Amelia” restaurant, he had the opportunity to explore culinary experimentation and a taste for innovation.
● Peru: At Virgilio Martínez's “Central”, he experienced cuisine as a true cultural experience, combining local ingredients and tradition.
Back on Lake Garda, Andrea offers a contemporary cuisine that celebrates his homeland. With a strong focus on technique, creativity and respect for raw materials, each dish he creates is a story, a tale that excites and engages his guests, offering unique and unforgettable experiences.
NIN Restaurant is a constantly evolving project where the menu and the cellar are always on the move. To create the right "marriage" between wine and dishes, our sommeliers are constantly looking for labels that they select from among the most renowned and small niche productions in the area. Collector's vintages, unobtainable bottles and a collection of real treasures which, to satisfy the art of good drinking, are also combined with a selection of distillates and special designer beers.