THE NEW ADVENTURE AT NIN

A breath of fresh air is blowing through NIN! The arrival of the talented chef Andrea De Lillo, now at the helm of its kitchen, marks the beginning of an exciting new chapter in the restaurant's gastronomic journey. With a strong international background and prestigious culinary experiences, the chef is ready to lead NIN towards its tradition of excellence, sustainability, and appreciation of the local territory.

My culinary proposal will be a tribute to this extraordinary land, where innovation, technique, and passion meet.

Born in 1998 and hailing from Torbole sul Garda, Andrea De Lillo is a young chef who has already accumulated a diverse professional portfolio. After studying at "Alta Formazione" in Tione (TN), he had the opportunity to refine his skills in the kitchens of some of the world's best restaurants, such as Osteria Francescana*** by Massimo Bottura, Locanda Margon** of Cantine Ferrari led by Alfio Ghezzi, Andrea Berton* by Andrea Berton, and Relæ* (green and red star) by Christian Puglisi in Copenhagen, where he learned the importance of sustainability in the kitchen and honed modern Nordic cooking techniques, which are now reflected in his gastronomic offerings. In addition to technique, Andrea also included a solid foundation in French tradition, learned from great Italian masters who, through the rigor and elegance of French cuisine, passed on to him the art of precision and research in the dish. De Lillo has been able to combine the experience of classical training with the drive towards innovation, developing an approach that unites attention to technique and a passion for creativity. However, it was his experiences in Spain, at the Amelia** restaurant by Paulo Airaudo, and in Peru, at the renowned Central by Virgilio Martínez, that gave a distinctive character to his culinary style. In particular, in Spain he was able to perfect his technique in preparing fish and managing the grill, while his time in Peru broadened his vision, bringing him into contact with ancestral ingredients and techniques that now enrich his culinary proposal.

THE ART OF HOSPITALITY AT NIN: A PROFESSIONAL OF EXCELLENCE FOR THE DINING ROOM

The Restaurant Manager of Nin restaurant for the past two years, initially collaborating with chef Terry Giacomello and now with chef Andrea De Lillo, arrives on Lake Garda after significant national and international experiences in Burgundy, Florence, and Venice.

Before taking on the management of NIN, he had the pleasure of being part of the Sommelier team at Enoteca Pinchiorri ***, Sommelier and Maitre Sommelier at Glam ** in Venice, and Sommelier at the Leflaive family restaurant in Puligny-Montrachet, all starting from the family restaurant "Ristorante Da Vincenzo" in Tradate.

An expert connoisseur of raw materials and fine wines, he holds an AIS diploma and subsequently a Master Alma Sommelier in wine management and communication.

He now supports chef Andrea De Lillo and his team to contribute to the creation and development of this avant-garde restaurant project.