Designed and developed by NOONIC

Garage Nardini

Typical local ingredients, sourced through close collaboration with small local producers and breeders, are enhanced by recipes that redefine tradition in new proposals, influenced by the enthusiasm of youth and the international experience of chef Simone Brizzolari.

Chef Executive Simone Brizzolari, 28, attended hotel school and after several work experiences on Lake Garda, he began collaborating with the Chef Nobu dynasty that took him first to Milan and later to London, St. Moritz, Munich a, Athens, Santorini and Mykonos.

The products of the restaurant