Eat with a view. Savor with lightness. Live every moment. La-go-là is the new restaurant of Hotel Olivi, where cuisine meets the lake—and sees itself reflected in every plate. A space suspended between seasonal flavors, creativity, and deep respect for the territory. One foot in tradition, eyes set forward—towards new emotions waiting to be tasted.
“Cooking is theatre. And every guest deserves front row seats.”
Antonio Zepino
Chef, father and juggler of emotions. Chef, father, and juggler of emotions. At just 35, Antonio Zepino has already made a mark in
the culinary world. A graduate of the “Caterina de’ Medici” Hospitality Institute, he refined his craft in Michelin-starred restaurants like La Rucola in Sirmione, Quintessenza with chef Fabio Mazzolini, and Le Gavroche in London.
Antonio Zepino’s cuisine is a blend of refined technique and playful elegance. Every dish begins with an idea, is shaped with precision, and finished with a touch of surprise.
Just as your appetite returns, the menu changes completely: seasonal, creative, one-of-a-kind. No reruns, no routine. Just intuition, research, and deep respect for the product.
His signature dish? “You’re as red as a pepper”: a crispy sphere of roasted red peppers, filled with aged salami and arrabbiata sauce, topped with a tube of smoked cheese “sunscreen”. Unforgettable. More than a dish—it’s a full-on sensory experience.
Beside him, a passionate team: Simone Boschetto, sous-chef, Iris Paonessa, pastry chef, and the kitchen crew: Borcea Robert Cristian, Mura Raffaele, and Bianchini Nicola.
