July 2026 | Overlooking the shores of Lake Como in Lecco, NIÒBĒ is a new fine dining restaurant, bistrot and wine cellar designed by Italian studio Flaviano Capriotti Architetti. Conceived as a place where architecture, gastronomy and landscape exist in continuous dialogue, the project transforms the character of Lake Como into a spatial experience shaped by light, materials and nature. The culinary concept is led by chef Franco Caffara, who earned a Michelin star during his time at I Tigli al Lago in Como. The restaurant was created through the shared vision of Domenico Todeschini and his sons, Davide and Matteo, who set out to establish a destination where contemporary cuisine, wine culture and architecture come together in close relationship with the surrounding landscape.

The architectural concept

Flaviano Capriotti transformed a former private villa into a new destination dedicated to food and wine. The 430-square-metre project interprets the defining characteristics of Lake Como's landscape – water, mountains, vegetation and local agricultural traditions – creating a space in continuous dialogue with its natural context. The project unfolds across three levels within a 700-square-metre private garden with direct access to the lake. The existing building has been completely reinterpreted through a redesign of its spaces and visual connections, with the aim of strengthening the relationship between the interiors and the natural environment.

"From the outset, the project aimed to establish an authentic dialogue with the lake. The idea was to translate the defining qualities of the landscape – the depth of the water, the presence of the mountains and the textures of the surrounding vegetation – into architectural elements that shape the space," says architect Flaviano Capriotti. "NIÒBĒ does not evoke the lake through images, but through proportions, light and spatial relationships."

The interior design: shaping spatial continuity

The interiors are defined by soft geometries, organic forms and intimate areas that preserve the overall sense of spatial continuity. A fluid sequence of interconnected spaces, large glazed openings and a layout free from rigid divisions allow the eye to move effortlessly throughout the restaurant. Enhancing the interiors are artworks by Italian painter Tullio Pericoli. This pursuit of spatial continuity is one of the defining features of Flaviano Capriotti's design language. It is an approach that characterises many of the studio's hospitality projects, where space is conceived as a fluid experience in constant dialogue with both its users and the surrounding environment.

On the ground floor, NIÒBĒ Garden, the restaurant's 32-seat bistrot, is organised around a bar with sinuous forms, which defines the space and enhances its convivial atmosphere. The layout unfolds around a large curved seating element that naturally guides movement and encourages interaction between guests, creating an informal, dynamic setting in continuous dialogue with the garden and the lakeside landscape.

The first floor is home to NIÒBĒ al Lago, the restaurant's 32-seat fine dining space. The main dining room is characterised by warm, natural tones. Wine plays a central role in the overall experience and finds its expression in the open wine cellar, conceived not simply as a storage space but as one of the defining architectural features of the project. The Wine Room is an intimate circular private room for six guests dedicated to tastings and special occasions. Enclosed by elm shelving, it transforms a collection of more than 600 wine labels into an integral part of the architecture. The wine cellar thus becomes a space to experience rather than simply observe, fostering a continuous dialogue between space, materiality and the dining experience. Completing the upper floor is the Private Dining Room, an exclusive space accommodating up to ten guests and designed for private events.

Materiality: expressing the identity of place

Material selection is one of the defining aspects of the project. The exterior is clad in limestone, establishing a dialogue with the mineral character of the mountains surrounding the lake. Inside, the connection with the local context is expressed through the extensive use of elm for wall panelling, bespoke furniture and architectural joinery, alongside a natural rice husk-based plaster that combines aesthetic qualities with acoustic performance while referencing the area's agricultural heritage. Water, meanwhile, inspired the project's colour palette. Shades of green, grey and blue flow through the furnishings, finishes and surfaces, evoking the ever-changing reflections of the lake. Decorative finishes reinterpret the movement of water through three-dimensional textures and handcrafted plaster surfaces that capture the shifting quality of natural light.

Lighting also plays a key role in shaping this narrative. Large decorative light fixtures define the main spaces, creating a subtle interplay of transparency and reflections that recalls light shimmering across the lake and guides the eye through the restaurant. 

The interiors are completed by textiles from Dedar Milano, including moiré-effect silk wall coverings, raw silk curtains, gold-lurex chenille fabrics and bouclé upholstery.

The experience of the landscape

The landscape design is conceived as a natural continuation of the architecture, unfolding across a 200-square-metre garden. A bamboo terrace, a textile pergola and three circular outdoor seating areas immersed in greenery create a sequence of spaces that gradually guide guests towards the lake. Gravel paving and handcrafted wrought-iron furniture reinforce the garden's relaxed character while strengthening its relationship with the surrounding landscape.

Designed by Hortensia – Vittorio Peretto, the landscape project enhances the existing vegetation while reinterpreting elements typical of the historic villas overlooking Lake Como through a contemporary, natural language. Hedges, shrubs and pathways create a succession of outdoor spaces that interact seamlessly with both the architecture and the lakeside setting, reinforcing the continuity between inside and outside. The planting scheme favours resilient, low-maintenance species, complemented by aromatic herbs and edible plants that are also used in the restaurant's kitchen. The garden therefore becomes an active component of the project, contributing to an experience in which architecture, nature and gastronomy come together as a single narrative.

The culinary experience

At NIÒBĒ, the culinary experience is deeply rooted in its relationship with the surrounding landscape. NIÒBĒ al Lago, the restaurant's fine dining venue, open for dinner and for lunch at weekends, offers both an à la carte menu and two tasting menus. Its cuisine presents a contemporary interpretation of the Lake Como region, celebrating local ingredients, traditions and flavours through an essential, refined approach.

Signature dishes include the 63°C Woodland Egg with potato espuma, black truffle and garden flowers; Raw Scallop with caviar and stracchino cheese; Prawn Ravioli served with Mazara del Vallo red prawn consommé; and Stuffed "Pappardella" filled with vicciola, pumpkin, tomato miso and smoked provola fondue.

Wine is an equally important part of the NIÒBĒ experience. The cellar features more than 600 labels from Italy and the world's leading wine regions, with a particular focus on prestigious Champagne houses alongside a carefully curated selection of independent producers. The wine selection spans different regions, styles and traditions, thoughtfully assembled to complement and enhance the restaurant's culinary offering.

On the ground floor, NIÒBĒ Garden offers a more relaxed and convivial atmosphere. Overlooking the garden, the bistrot and bar serves seasonal business lunches during the day before transforming at sunset into a destination for aperitifs, signature cocktails, Champagne, selected wines and tapas.

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FACTS AND FIGURES

Project: NIÒBĒ Restaurant

Location: Lecco, Italy

Project Type: Fine Dining Restaurant

Completion: 2026

Architecture & Interior Design: Flaviano Capriotti Architetti

Landscape Design: Hortensia – Vittorio Peretto

Lighting Design: Rossi Bianchi Lighting Design

Custom Furniture & Joinery: Attua Project

Decorative Lighting: Aggio Light

Building Area: approx. 430 sq m (ground floor: 118 sq m; first floor: 116 sq m; lower ground Floor: 200 sq m)

Garden Area: 680 sq m

FLAVIANO CAPRIOTTI ARCHITETTI

Flaviano Capriotti Architetti is a multidisciplinary design studio based in Milan, operating in the fields of architecture, interior and product design. With a degree in Architecture from the Politecnico di Milano, Flaviano Capriotti works in the luxury residential design and hospitality sector. The Studio is a design atelier, a careful interpreter of the needs of this era, characterised by a style free of trends and narcissism.

Recent and ongoing projects that deserve a mention include the general restyling and new Suites at Park Hyatt Milano, Pellico 3 restaurant and Mio Bar also at Park Hyatt Milano. The two Michelin star restaurant Andrea Aprea Milano, the Franklin University Switzerland - McNeely Center of Ideas & Imagination in Lugano, awarded the DNA Paris Design Awards 2024 and the Architecture Masterprize 2024; the hotel Faloria Mountain Spa Resort in Cortina d'Ampezzo, the Bulgari Suite and Beauty Salon & Gym at Bulgari Hotel Milano, a villa and a multifunctional building in Kuwait. The architectural design activity is complemented by product design, in collaboration with some of the major design brands: among the most recent products designed by architect Flaviano Capriotti is the Sunday collection for Poliform. Flaviano Capriotti has joined the AD100 2025 and 2026 selection, which features the best names in design and architecture.