At the new “Rǝbis” Restaurant in Desenzano del Garda (Brescia), the original culinary offering of the talented Chef Giovanni Di Giorgio takes center stage.
Italy is undoubtedly one of the most beautiful countries in the world. Among its countless natural wonders, Lake Garda stands out for its stunning panorama and undeniable charm.
Lake Garda (or “Benaco”, from the Latin Benacus, as the ancient Romans called it) is the largest lake in Italy (around 370 km²). To the north, it narrows like a funnel into the Prealps, while to the south it opens into the Upper Po Valley, flanked by morainic hills—formed by glacial deposits—which add even more enchantment to the landscape. Its shores are shared by three regions: Lombardy (Province of Brescia), Veneto (Province of Verona), and Trentino-Alto Adige (Autonomous Province of Trento).
Within the lake lie five “jewels”: the five small islands of Lake Garda—Isola del Garda (where St. Francis of Assisi founded a monastery in 1220), Isola di San Biagio (known as “Rabbit Island” due to the large population of rabbits in the 16th century), Isola degli Olivi, Isola del Sogno (both accessible on foot during low water), and Isola del Trimelone.
Due to the area’s natural richness, several protected areas, parks, and gardens have been established to safeguard the local flora and fauna.
Desenzano del Garda
Among the 26 towns (spread across the three provinces mentioned above) that border Lake Garda, Desenzano del Garda stands out. Located in Lombardy, it is the lake’s most populous town (with over 29,000 inhabitants) and sits on the southern shore, in the eastern part of Brescia Province.
The northern area of the town includes the districts of Desenzano and Rivoltella, which overlook the lake’s lower portion, while the rest stretches south of the A4 highway into the morainic hills. The town was simply known as “Desenzano” until 1862 when a royal decree renamed it “Desenzano sul Lago.” Its current name, “Desenzano del Garda,” dates to 1926 when Rivoltella was incorporated, extending the municipality’s borders near Sirmione.
Human presence in the area dates back to ancient times. Archaeological excavations in 1873 uncovered a Bronze Age pile-dwelling settlement. Throughout the centuries, Desenzano has seen various historical events and wars due to its strategic location, often resulting in destruction and hardship.
This led to the construction of the Castle of Desenzano in the 9th century, a fortified structure with four powerful corner towers that still overlooks the town today.
Other historical landmarks include the Old Port (Porto Vecchio), built during the Venetian Republic and historically used for unloading food and goods. Once closed by a drawbridge and later by a Venetian-style stone bridge, it’s now one of the most photographed monuments in town. The Cathedral of Santa Maria Maddalena, consecrated in 1611, houses precious frescoes by Andrea Celesti and a magnificent Last Supper painting by Gian Domenico Tiepolo. Piazza Malvezzi, the city’s main square, dates to the 16th century and was designed by architect Giulio Todeschini. Nearby is Piazza Garibaldi, around which the Capolaterra district developed, in the western part of the historic center.
Ristorante RƎBIS
On the northern side of Piazza Garibaldi runs Via Giuseppe Garibaldi, leading both toward the lake and a flowery roundabout where Via Guglielmo Marconi begins. At numbers 31 and 33 of Via Giuseppe Garibaldi, inside the historic Palazzo Garibaldi, the new and intriguing Ristorante RƎBIS recently opened.
In alchemy—a discipline combining practical, philosophical, and esoteric knowledge that developed in the Arab world and medieval Europe—the term “Rebis” (from Latin res bis or res bina, meaning “double thing”) refers to the product of the “chemical wedding,” the union of opposites. It is often represented as a two-headed androgynous figure, embodying both masculine and feminine traits. Rebis is a powerful symbol of inner transformation and the quest for unity and balance.
RƎBIS fully reflects its name. The restaurant stems from a highly personal project born of the union between two seemingly opposite personalities: Chef Giovanni Di Giorgio and Alice Nicoletti, an engineer and project manager.
Their journey began with a chance encounter, transformed by a shared passion for food, numerology, and art into love and a life vision. Alice and Giovanni set out to create a place where their passions could take shape—a place of transmutation, based on understanding the elements, studying their properties, and finding a perfect balance.
Thus, Ristorante RƎBIS was born: a harmonious blend of fine dining, architecture, and design. It’s a culinary laboratory where contamination is not only present in the dishes but also in the fusion of ancient and modern—minimal lines meet 16th- and 17th-century frescoes in a building that once hosted Giuseppe Garibaldi in 1862.
Alice Nicoletti, after studying architectural and engineering techniques, began working in top technical studios and firms, showing a strong aptitude for organization and management. She later specialized in construction management with a focus on heritage buildings. In 2023, she founded her consulting company, supporting investment groups in real estate development. At RƎBIS, she oversaw the development of the building, led the design, and also co-founded the business.
Palazzo Garibaldi is a magical place where past, present, and future coexist. Behind the monumental wooden and wrought iron arched door, guests are welcomed into spaces where the rich frescoed ceilings contrast beautifully with minimalist, elegant décor.
High-quality, carefully selected materials chosen by Alice Nicoletti create the right duality in every element. Alongside restored ceilings, you’ll find a custom open kitchen by Marrone and Henge’s sophisticated lighting. Floral arrangements by “FLOR|AL”, Letizia Grillo’s floral architecture brand, bring seasonal natural elements into the space. Soon, a luxurious suite next to the restaurant will allow guests to stay overnight at Palazzo Garibaldi.
Chef Giovanni Di Giorgio
Born in 1984 in San Felice Circeo (Lazio), Giovanni began his culinary journey as a teenager in his uncle’s pastry shop. At 17, he trained under Salvatore Tassa at Le Colline Ciociare, who taught him the foundational skills of the chef’s craft. He later worked with Francesco Apreda at Imàgo (Hotel Hassler, Rome), gaining further insight into refined cuisine.
His international journey took him to Copenhagen, where he worked at the legendary three-Michelin-star Noma under René Redzepi. Inspired by Redzepi’s use of fermentation and unusual ingredients, Giovanni later moved to the Basque Country to work with Eneko Atxa at Azurmendi (also three Michelin stars). Returning to Italy, he worked at La Bottega del Buon Caffè in Florence and Meo Modo at Borgo Santo Pietro in Tuscany before launching RƎBIS.
His cuisine, shaped by these experiences, merges Ciociaria roots with Nordic-Basque inspirations: Mediterranean flavors with dry-aged seafood, game, slow cooking, and ingredient deconstruction. He seeks out the finest offerings from Earth, Air, Fire, and Water—like local trout and oysters or Spanish-sourced plankton.
The Menu
The “transmutations” at Ristorante RƎBIS are expressed in an à la carte menu and three tasting experiences: 7, 10, or 17 courses (the latter available by reservation only).
After the welcome amuse-bouches—including a tomato water truffle with pesto powder, octopus crisp with horse tartare, tuna with wasabi mayo, burnt onion waffle, and red prawn “fossil” crisp—guests may try dishes like:
- Aged Acquerello Risotto with yeast, smoked cabbage, licorice powder, and porcini
- Hare-stuffed agnolotti with potato foam and mushrooms
- Bluefin tuna with pollen
- Grilled lettuce
- Red prawn with fermented beetroot juice, umeboshi, and caviar
- Pigeon with plankton and raspberry, served in a two-tier glass sphere including heart and liver
- Venison with pine and redcurrant, served with naturally shed young antlers
- Cheesecake reinterpretation
Each tasting menu has a symbolic name and numbered courses. The 7-course menu is called “De Moth”, a reference to both the moth (a symbol of transformation in alchemy) and to “Desenzano.” The 10-course menu is called “Transmuta”, evoking alchemical transmutation.
Course numbers reflect personal and symbolic meanings for Alice and Giovanni. For example, the welcome glass is numbered 1, symbolizing “The Magician” tarot and new beginnings. 8, for the squid metamorphosis dish, represents infinity and the Strength tarot card. The Pluma Iberica with fermented eel is numbered 11, another powerful esoteric reference.
Alchemy makes anything possible—such is the case at Ristorante RƎBIS, where Chef Giovanni Di Giorgio leads a young and talented kitchen brigade (average age: 30), including Francesco Gabriele, Nicolò Violi, and Stefano Marchiori. In the dining room, experienced restaurant manager Valentino Ventruti leads the team, joined by the professional and welcoming Anastasiia Naumenko and Alessandra Giani.
Wine pairings are curated by sommelier Manjit Kaur, known for her work at Villa Crespi under Antonino Cannavacciuolo. She also crafted the extensive and regionally detailed wine list, offering surprising and original selections.
At Ristorante RƎBIS in Desenzano del Garda, food becomes something more—an alchemical journey of taste, atmosphere, and design that delivers a truly thrilling experience.
Giorgio Dracopulos
https://www.rebisrestaurant.com/
