WINE ROOM BY LUCA TEGON OPENS

Vicenza has a new gastronomic destination: Wine Room by Luca Tegon , the fine dining restaurant recently opened inside the GHV Hotel & Spa in Creazzo. This new opening aims to showcase the region with contemporary Italian cuisine created by chef Luca Tegon, a talented Venetian with experience in some of Europe's most prestigious kitchens.

Situated in a tranquil location, at the foot of the hills surrounding the Palladian city and just steps from the Vicenza Golf Club, the GHV Hotel & Spa is a four-star superior establishment combining hospitality, wellness, and signature cuisine. Its 80 rooms and suites, over 300-square-meter spa, summer pool, and conference facilities make the hotel a landmark for both visitors and locals. This is the backdrop for the Wine Room by Luca Tegon, a restaurant with a minimalist, contemporary design that welcomes guests into an intimate and refined setting.

At the helm of the kitchen is Luca Tegon , a thirty-year-old chef originally from Nervesa della Battaglia, with a professional career built in some of Europe's most important kitchens: from Mirazur (*** Michelin) in Menton to Flocons de Sel (*** Michelin) in Megève, from Vague d'Or (*** Michelin) in Saint-Tropez to Stüa de Michil (* Michelin) in Corvara, by way of Gualtiero Marchesi's Il Marchesino in Milan. An international background has honed a rigorous yet spontaneous gastronomic sensibility, deeply rooted in the raw ingredients. "I like to start from the product, not the technique," says Tegon. "Every ingredient has a voice, and our job is to listen to it and accompany it, not cover it."

The Wine Room's tasting menu interprets Italian cuisine with a contemporary twist and a strong connection to the province of Vicenza. Here, tradition meets innovation, the seasons become the narrative, and the territory translates into distinct, recognizable flavors. Red shrimp tartare with crispy artichoke, Cynar jelly, and lemon-honey vinaigrette ; foie gras with broccoli fiolaro, black truffle, Jerusalem artichoke puree, and red wine sauce ; ravioli stuffed with lake sardine with cauliflower, herring roe, herring bone consommé, and roasted potato peel ; celeriac risotto with chestnuts, pancetta, and vegetable sauce; roe deer fillet with dark chocolate, pear and red fruit mustard ; and chocolate fondant with stracciatella ice cream and pomegranate coulis —all these elements combine memories, textures, and aromas in a balanced and harmonious way. The connection with the city is present in the choice of suppliers, in the seasonal inspirations, and in the desire to represent a cuisine that dialogues with the territory, without sacrificing lightness and technical precision.

The creation of the Wine Room fits into the vision of GHV Hotel & Spa director Riccardo Bacchi Reggiani , who considers the restaurant a fundamental piece in the hotel's evolution. "Wine Room is a project that aims to speak to the local area," he states. "A place where locals can discover contemporary, distinctive cuisine, and those arriving from outside can discover an authentic story of Vicenza through taste." The city, for its part, offers a unique heritage: the harmony of Palladian architecture, the hilly landscapes shaped by vineyards and forests, the food and wine tradition based on local products, small artisans of taste, and the seasons that mark the rhythms and flavors. Wine Room by Luca Tegon was created to interpret this heritage in a contemporary way, becoming a new destination for those who wish to experience Vicenza also through its cuisine.

With its official opening, Wine Room by Luca Tegon joins the Vicenza area's gastronomic offerings and presents itself as a destination designed for a curious, discerning audience seeking quality culinary experiences. Reservations are already open, and the restaurant welcomes guests Thursday through Saturday for dinner only.