The NIN's kitchen works to ensure that...

every taste is the beginning of a journey.


Terry Giacomello

Friulian from Montereale Valcellina, he was born in the pots and pans of the family inn from where, having completed his studies at the hotel institute, he officially began his career as a cook that will see him engaged in many of the most important kitchens in the world: from El Bulli in Ferran Adrià, at Mugaritz by Andoni Luis Aduriz, at Noma by René Redzepi, at D.O.M. by Alex Atala, by Marc Veyrat, by Michel Bras and in other temples of haute cuisine.
An important journey before returning to Italy, to Alta Badia, Milan and Parma where he obtained his first Michelin star.
Giacomello's is a very technical, unique, futuristic cuisine, which ranges between various disciplines, using typical products and traditional preparations revisited in an innovative key.
For chef Giacomello, contemporary creative cuisine is magnificently technological and artisanal at the same time.

Terry Home

The winw cellar

NIN Restaurant is a constantly evolving project where the menu and the cellar are always on the move. To create the right "marriage" between wine and dishes, our sommeliers are constantly looking for labels that they select from among the most renowned and small niche productions in the area. Collector's vintages, unobtainable bottles and a collection of real treasures which, to satisfy the art of good drinking, are also combined with a selection of distillates and special designer beers.

Rausch Italia