Gianni Tarabini

At a Glance At La Preséf in Mantello, the Michelin Star in 2013 and the Green Star for sustainability place Gianni Tarabini’s kitchen in a clear lineage of precision around local product and timing. The framework is familiar: ingredients rooted in the area, handled with attention rather than excess. What distinguishes the cooking is the way Tarabini lets those ingredients move beyond repetition, using technique to reframe the region’s flavors without flattening them.

Signature

Gianni Tarabini’s signature dishes sit in the space between Alpine weight and cleaner, more saline accents, giving the menu its range. Cheese-Filled Potato Gnocchi with Parmesan and Mushroom leans into comfort and density, while Reindeer Loin on Scimudin Cream builds around a firm center and soft dairy contrast. Dark Rye Bread & Arctic Ras carries a more rugged, earthy register; Nordic Grouse with Juniper and Swedish Taiga Blueberries draws on woodsy aromatics and tart fruit. Lemon Tagliolini with Tuna Tartare shifts toward a lighter, sharper profile, and Sea Bass Fillets on Saffron Cream closes with a balance of delicacy and warmth. Taken together, the dishes show a kitchen working through contrast rather than spectacle.

In Their Words “Energy encounters ideas. A genuine discovery of how the authentic flavours of our land are transformed into exciting tastes, through creative contamination.”