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The Chef

The comeback and a new and ambitious project:
starting from the basics of the Trentino territory and
its ingredients to promote a concept of cuisine
that contemplates the essential.

In 2010, the then 40-year-old Trento-born Alfio Ghezzi became the director of the Locanda Margon.

Only a year later, in 2011, he was awarded his first Michelin star, and five years later the second. An exciting journey that began at a young age with his passion for cooking, fed by extensive work in various grand hotels and culminated alongside undisputed masters such as Gualtiero Marchesi.

Full of different interests and eager to learn and to share his knowledge. A true, visceral love for his homeland without this implying a closure in static traditional certainties, but rather opening up to new opportunities, stimulated by creativity.

My objective is to enhance the raw ingredients
with a cuisine that is an ordered set of
products, execution, objects and gestures.
The raw ingredients are a non-mediated expression
of the territory, and for this, bewitched by
my homeland, I especially try to source
ingredients from local producers.

Alfio Ghezzi