The story
Located in the scenic town of Brenzone sul Garda, Ristorante Nin offers a sophisticated fine-dining destination helmed by chef Terry Giacomello. This one-star Michelin establishment is celebrated for its commitment to sustainability and technical precision, delivering a menu that feels like a global culinary tour.
The experience is defined by bold, creative plates that prioritize both flavor and innovation. As noted by the team at *Where The Foodies Go*, every dish is "exciting and worth the price." Diners can expect a diverse progression of unique offerings, ranging from the Medusa di Tonno and Animella Laccata al Setubal to the delicate Capelli d'Angelo in Brodo di Funghi. With a menu that balances artistic presentation with culinary rigor, Ristorante Nin stands out as a must-visit for those seeking a truly memorable gastronomic journey in Italy.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 15 dish mentions say about the food
“This is a finger-food version of a pisco sour. You have to eat it in one bite, but wait 2-3 seconds before biting because I lost a couple of neurons from the cold shock. If you've ever had a pisco sour in Peru, aside from the shape, it's exactly that. Delicious.”
What creators say
1 creator has covered Ristorante Nin. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Cena al ristorante Nin, 1 stella Michelin ⭐, di chef Terry Giacomello · @ 0:54
A fantastic fine-dining experience at Ristorante Nin, where chef Terry Giacomello takes you on a world tour with creative, bold dishes that balance technique, flavor, and sustainability — every dish was exciting and worth the price.
Dishes mentioned
Cotone di Pollo
This chicken cotton is insane. The texture is like cotton, the sensation is super strange, but the taste is exactly like a stewed chicken. It's a flavor bomb: sweet, sour, and the kombu seaweed gives it an underlying marine note. It just dissolves in your mouth — impalpable textures, but the flavor is exactly like a chicken stew. Terry, you're a dragon.
Anello di Calamaro
This is a revisited version of calamari rings. Inside there's no meat like we're used to — it's made with calamari broth and corn flour. On top there are shreds of calamari and frozen citron. It's fantastic: I had the illusion of taking a forkful of fried calamari without actually taking a forkful of fried calamari.
Discour
This is a finger-food version of a pisco sour. You have to eat it in one bite, but wait 2-3 seconds before biting because I lost a couple of neurons from the cold shock. If you've ever had a pisco sour in Peru, aside from the shape, it's exactly that. Delicious.
Pannocchia con Huitlacoche e Morchia
This corncob is made with dense corn juice and inulin. The dark sauce is huitlacoche, a parasitic fungus of corn, emulsified with chicken broth. The golden condiment is morchia, made with toasted polenta flour and butter. The huitlacoche is earthy, almost smoky, with a slight spiciness. The morchia adds sweetness and fat. It's a perfect balance of earth, sweet, and fungus. Delicious.
Capelli d'Angelo in Brodo di Funghi
This is angel hair pasta, but the pasta is made only with Parmesan whey — no flour. The broth is made with morels, porcini, and kelp from Korea, lightly toasted for an umami infusion. The Parmesan umami and the mushroom broth are incredible. It's delicious, and the kelp adds a marine note. I don't know if it's possible, but I'd eat it as a tribute.
