On the promontory overlooking the center of Como, at 715 meters above sea level, the Nuvole Garden Hotel stands like a bridge suspended between sky and water—an invitation to dream, but also a concrete promise: to bring Lake Como back into the fold of the great international hospitality destinations.
Inaugurated on March 20, 2025, the Nuvole Garden—heir to a “legendary hotel” that had been dormant for decades—has been reborn after years of work, with a radical restyling, refined design, a spa, suites, and spaces that look out onto the landscape and the world.
At the heart of this relaunch is the cuisine: entrusted to chef Dushan Warnakulasuriya Fernando, a young chef with a background in the kitchens of some of the most influential names in contemporary Italian gastronomy—a journey that demonstrates ambition and vision.
Dushan, born in 1986, arrives in Brunate after significant experiences: between Milan (in the famous restaurant), prestigious hotels, restaurants and training under chefs of the calibre of Antonio Guida, Norbert Niederkofler, Enrico Bartolini and Andrea Berton.
His philosophy—as he himself describes it—is a synthesis: Italian roots, French technique, and Eastern influences, developed over a journey that has led him to travel between Italy, France, and Austria.
In Brunate, he oversees the entire gastronomic offering: not a single restaurant, but three distinct venues—a gourmet one, a contemporary bistro, and a more informal option—all with a vision designed to appeal to both hotel guests and a broader local and international clientele.
Cuisine, panorama and scene: the hotel's "global" project
The “Sole Gourmet” restaurant—located on the upper floors, with spectacular views of the lake and the Alps—aims to offer haute cuisine dishes in an environment where light, panorama, and gastronomy merge.
But it doesn't end there: Nuvole Garden's cuisine is multifaceted, offering comfort, modernity, and informality with its bistro and bruschetteria, giving every guest—from the casual spectator to the fine dining enthusiast—a reason to make the trip up to Brunate.
At a time when lakeside tourism competes with international destinations, this diversification—along with a unique landscape—could make the hotel a new benchmark: not just for those who want to sleep, but for those seeking a complete experience, from the view to the food.
The allure is there—between the architecture, the landscape, the vision, and the ambition. But there's a lot at stake: reviving an ancient name requires consistency, consistent quality, and an international outlook.
The chef has the credentials, and the facility has the resources and the setting; the final result remains to be seen in the field—not just in terms of "Instagram-worthy dishes," but in the coherence of the experience: service, ingredients, hospitality, and the balance between luxury and authenticity.