Tivoli - 20 Years of Michelin Stars

What to do there

4 things to do

1. 1

   Hunt the 2002 Michelin Star Timeline

   history Free

   Chef Graziano Prest has maintained a Michelin star since 2002 at Località Lacedel 34 — that's 24 YEARS of consecutive recognition, one of Italy's longest-running stars. The restaurant is moving 600 meters in autumn 2026 after 23 years at this location (the SECOND move in its history). Look for framed Michelin plaques on the walls and count the years displayed, then ask your server about the longevity and upcoming relocation.

   BACKUP: If no plaques visible, ask the sommelier about the restaurant's history. Or ask what's changing with the new location.

   Log Memory
2. 2

   Request Something from the Private Stash

   wine Price: high

   Ask the sommelier: "Does Chef Prest have any personal bottles he'd be willing to share tonight?" or "What's the oldest Barolo in the cellar?" Chef Prest maintains a personal wine collection with historic French Burgundy and aged Barolo/Brunello. This signals you're serious about wine, not just ordering the cheapest option. The sommelier is described as "engaged, intuitive, knowledgeable" — they'll appreciate the insider approach.

   BACKUP: If they say the private collection isn't available, ask for a Barolo or Brunello with at least 10 years of age. Then ask: "How does Chef Prest decide what to cellar?"

   Log Memory
3. 3

   Taste the Venice Fish Market at 1,224m Altitude

   wine Price: high

   Chef Prest sources fresh fish DAILY from Venice and Chioggia markets — that's a 160km drive EACH WAY to bring Adriatic lagoon seafood to this Alpine ski town at 1,224m elevation. Order any fish dish, and when it arrives, ask your server: "Did this come from Venice or Chioggia today?" then "What time does the fish truck leave Venice?" You're learning the logistics of impossible freshness.

   BACKUP: If no fish on the menu tonight, ask which dish uses ingredients from the furthest away. Or ask how they decide when to drive to Venice vs serve local ingredients.

   Log Memory
4. 4

   Decode the Traditional-Creative Balance

   Optional

   history Free

   The Michelin Guide says Chef Prest is "completely at ease with both traditional cuisine and more creative fare." Scan the menu and identify which dishes sound traditional (polenta, game, local cheeses) versus creative (unexpected pairings, modern plating). Ask the sommelier: "Which dish is most traditional? Which is most creative?" You're testing if they understand the chef's dual mastery on one menu.

   BACKUP: Ask which dish best represents Cortina's food culture. Or ask what dish Chef Prest is most proud of right now.

   Log Memory