After stints with some of the most influential chefs of our time – Alain Ducasse, Norbert Niederkofler, Christian Puglisi – Stefano Zanini went back to his native Lake Garda, looking for meaning and inspiration from the local ingredients, in dishes such as spaghetto with ragù and bottarga or marble trout, lacquered artichoke and winter vegetables. His other ideal reference is 1950s “Bell'Italia,” a time when Italian architecture and design were exploding, referenced by the bright colors and sinuous lines of the dining room. Majolica ceramics on the walls and a woven wooden counter add to the retro vintage vibe.