Dispensa63

Dispensa63 isn't a traditional restaurant; it's a place to be: a vibrant, versatile, and ever-changing space—our home. We're young, curious, and full of enthusiasm. We love experimenting, challenging ourselves, and having fun, creating experiences that combine flavor, creativity, nature, and people. Every time we open our doors, we do so to share with you what we're most passionate about: dishes that tell stories, carefully selected ingredients, moments of conviviality, and memorable atmospheres. Here, every experience is conceived as a journey. From Wednesday to Saturday evening, Chef Giuseppe will guide you through a 7-course menu that changes monthly. His cuisine is creative and a little wild: he loves exploring new combinations, even unusual ones, with exquisite ingredients, the result of a direct and ongoing relationship with our suppliers. On Friday and Saturday lunchtime, Chef Inés brings her vision of nourishing cuisine to the table: dishes rich in vegetables, wild herbs, and edible flowers. Her dishes reflect her deep connection with nature and her roots, growing up in the countryside and in close contact with the earth. We dedicate Tuesdays to our outdoor experiences: a refuge in our greenhouse immersed in the Bellagio countryside, where we host wine experiences, natural dyeing workshops, aperitifs with live music, or afternoon tea with vintage cups and saucers. We also love bringing conviviality outside our "home": our dinners in the fields or woods are wild and unforgettable experiences. Upon request, we offer the option of picking up a wicker picnic basket for a tasty take-away lunch. We organize many private dinners: for us, privatizing Dispensa63 means giving you an intimate and unique experience, tailor-made for you. For this reason, opening hours may vary: we always invite you to check the calendar and book online to ensure availability. Dispensa63 is a constantly evolving place, where every encounter is different from the last, every dish is a discovery, and every experience is designed to be enjoyed and remembered. You don't come here just to eat: you come to be part of a unique moment, to share emotions, to slow down and connect.