With his ‘gastronomic palace’, Iginio Massari also wants to expand into savoury dishes (though he would be wise not to neglect the sweet ones)
Massari Gardone Riviera is launched: this new venture joins the Alta Pasticceria and Pasticceria Veneto brands to form a business whose total turnover will rise to well over 20 million
Key points
Over three million euros to transform the former Gardone Riviera Casino into the Massari family’s flagship venue for savoury cuisine. Massari Gardone Riviera, the new gastronomic complex on Lake Garda, opened on 30 September with the ground floor comprising: a patisserie, a café, a bistro and a pizzeria.
The first-floor restaurant is due to open by November, whilst the panoramic Sunset Bar is due to open in the spring. The concept thus covers the whole day, from breakfast to dinner, and is aimed at local residents as well as Italian and international visitors, with the aim of keeping the venue bustling all year round.
Restoration with Orion Invest
The project is presented by Nicola Massari, managing director of Dama Srl, the management company. He is joined by Orion Invest, a Brescia-based firm led by Mirko Tramontano and active in property and finance. Palazzo Wimmer – four storeys, including the jetty, at the foot of the Vittoriale – was awarded following a tender in 2023. Originally built for recreational purposes, it features a terrace on stilts overlooking the lake.
The restoration, says Massari, “revives the former splendour of the early 20th century”. Among the favourable factors, he cites the proximity to the company’s headquarters and, on the Brescia side, top-class hotels and restaurants. The project, he adds, “holds special significance” for the family and “also looks to future generations”. Orion Invest is the right partner, “because it does not merely seek to enhance the value of the properties, but believes in investments capable of restoring value to the local area”.
70 staff members once fully operational
At the moment, during the off-season, there are 20–25 people working in the building. Once all the spaces are operational, the venue will be able to accommodate up to 500 customers and the workforce will rise to 60–70 staff. Behind the investment lies a diversification strategy that has been in the making for years. The savoury market, Massari observes, is ‘certainly larger’ than the confectionery market and requires a high-quality setting, as it keeps guests there longer than a patisserie. The link to the historic offering is leavened products, from panettone to pizza.
