NIN Restaurant:
A journey into taste, sustainability and creativity
_ NIN Restaurant is not just a place to enjoy excellent dishes, but an experience immersed in the heart of Lake Garda, at the foot of Monte Baldo. A project that tells of a passion for the territory and its natural resources, which translates into an authentic, innovative and sustainable cuisine.
_ NIN Restaurant wants to be a place from which to start a journey of tastes and flavors that can be described by immersively using sight, smell and touch, to live an experience that involves all the senses. Our Chef "Andrea De Lillo" and his brigade come to life from the nature that surrounds them, transforming local products into true gastronomic works of art. The lake fish, game, aromatic herbs and vegetables grown in our greenhouses become ingredients that, respecting the seasonality, tell the beauty of our territory.
_ NIN Restaurant is a place where tradition and creativity meet in a perfect balance. The minimalist and refined design of the space reflects the harmony between water, earth and sky, a reminder of the different cultures that cross the Veneto shore of Lake Garda, a crossroads between the North and the Mediterranean that inspires our cuisine.
_ Each dish is a sensory journey, designed to surprise and engage, with constant attention to quality, freshness and sustainability. An experience that evolves season after season, to always offer something new, authentic and memorable.
NIN Restaurant is a project in continuous evolution, a constantly open construction site where the menu evolves and transforms creatively.

The NIN's kitchen works to ensure that...
every taste is the beginning of a journey.
Andrea De Lillo – Tradition, Innovation and Passion
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.


The winw cellar
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.