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Vecchio Ristoro only accepts online reservations to counter the No-Show phenomenon. You can reserve your table with just a few clicks, consulting the updated availability.
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We remain at your disposal on +39016533238

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EXECUTIVE CHEF

FILIPPO OGGIONI

Filippo embraced cooking after studying other fields: once he found his calling, he immersed himself fully, and it became his true passion, along with blues and jazz.
Italianness and freshness are the hallmarks of his artisanal cuisine, frank and focused on flavor through an interpretation of the season and the ingredients, and never devoted to aesthetics for aesthetics’ sake.
Important stages in his training were Chef Alessandro Breda’s Ristorante Gellius in Oderzo and Chef Silvio Salmoiraghi’s L’Acquerello in Fagnano Olona, ​​both coming from Gualtiero Marchesi’s restaurants.

RESIDENT CHEF

TOMMASO LUPO

Since spring 2026, the Vecchio Ristoro’s kitchen has been entrusted to the expert hands of Tommaso Lupo, a young chef born in 2000 and the restaurant’s new Resident Chef. He is supported by Alvise Ballarin, born in 2004, and supervised by Filippo as Patron and Executive Chef.

The decades-old message of Filippo’s cuisine is renewed and finds new energy in an once-apprentice, after three years of working side by side. Tommaso’s cuisine continues the path laid out from 2019 to today: rigorously à la minute preparations to preserve the power of fresh ingredients, great attention to sauces and a variety of condiments, and the valorization and modernization of historic Italian and French recipes.

RESIDENT CHEF

TOMMASO LUPO

Since spring 2026, the Vecchio Ristoro’s kitchen has been entrusted to the expert hands of Tommaso Lupo, a young chef born in 2000 and the restaurant’s new Resident Chef. He is supported by Alvise Ballarin, born in 2004, and supervised by Filippo as Patron and Executive Chef.

The decades-old message of Filippo’s cuisine is renewed and finds new energy in an once-apprentice, after three years of working side by side. Tommaso’s cuisine continues the path laid out from 2019 to today: rigorously à la minute preparations to preserve the power of fresh ingredients, great attention to sauces and a variety of condiments, and the valorization and modernization of historic Italian and French recipes.

BRIGADE

CHEF: Tommaso Lupo
SOUS CHEF: Alvise Ballarin

EXECUTIVE CHEF: Filippo Oggioni

ON THE FLOOR

Paolo Bariani (maitre) – Daniele Corradi (sommelier)