The experience unfolds over three floors and begins with the déhor, which offers lunch or dinner in the summer months. This is opposite the main hall with its contemporary paintings, open kitchen, and a private room. The first floor is home to the Stube, four rooms that perfectly recreate the environment of the Italian alpine tradition. These connect by way of a wood-panelled corridor to the top floor where the Orient Express room offers a ‘timeless train’ of small tables up against the walls where the guest can enjoy cocktails or sip tea.
It is thanks to the work of chef Franco Caffara, from Mantua, who worked two years in Japan, that in 2012 the restaurant won the first Michelin star to be awarded on Como city. The cuisine is characterised by the great contemporaneity of flavour, focussing on the finest raw materials, whose goodness is enhanced by harmonious combinations of well-balanced ingredients, and where all the bread and pasta are strictly handmade.
As well as the menu, the restaurant suggests three possible tasting routes: those of land, of sea and ‘freehand’, a journey of gourmet nuances that lasts three and a half hours in which to explore the variations and inspiration of chef Caffara and his team with impeccable dining room service. The Tigli in Theoria experience is completed by its Lounge Bar, with a permanent exhibition of paintings by Irina Katchanova, and the very well-stocked wine shop Diwinum.