In a sunny corner of Valsassina, amidst the landscape of the Lecco Pre-Alps, lies MasoZambo, a sophisticated farmstead inspired by the traditional mountain structures of South Tyrol—a region particularly dear to owner Stefano Zambon. These classic alpine layouts include a home, barn, stable, clearings, and pastures. Likewise, Maso Zambo ismade up of many interconnected souls: an exclusive accommodation with two welcoming and elegant rooms; a detox spa equipped with every comfort, including a traditional Swiss pine Finnish sauna; a farm that grows vegetables, berries, and aromatic herbs andis home to donkeys, chickens, ducks, and bees; and finally, a “country gastronomy” restaurant offering modern dishes made with local ingredients.
Stefano takes full advantage of modern technology to preserve the freshness and organoleptic qualities of each product, ensuring a delightful experience for the palate. In the kitchen, he frequently uses low-temperature slow cooking techniques, both for meat dishes and for freshwater fish. The presentation of each dish is meticulously refined, enriched by the thoughtful use of herbs and vegetables grown at the Maso, either in open fields or greenhouses. The result is a creative cuisine where local ingredients are the stars, offering dishes that defy the clichés of typical farm-to-table restaurants.
At Maso Zambo, there is no à la carte menu. Instead, a four-course tasting menu is crafted daily, based on the rhythms of the farm and local micro-producers. It is flexible and can be adapted to guests’ preferences. Among the signature dishes by chef and host Stefano is the Zamburger: a homemade bun flavored with Maso’s linden honey, slow-cooked deboned kid shoulder, smoked beetroot vegan mayo, and sweet Giarratana onion chips. Also worth noting are the slow-cooked Livornese chicken eggs with date tomato juice, a medley of herbs, and horseradish bread crumble; pumpkin tortelli with lake whitefish bottarga on fennel cream; and Valsassina char filet torch-seared and served with fig cream, slow-cooked Maso figs in blackcurrant and bay leaf jus. To accompany the dishes: Maso Zambo’s own Pinot Noir from vineyards in Oltrepò Pavese, available in both sparkling and still versions.
The gastronomic experience at Maso Zambo is truly one-of-a-kind in the region, thanks to its intimate yet refined atmosphere and the surrounding naturalbeauty. Valsassina, framed by the majestic Grigne and Orobie Prealps, runs parallel to the eastern branch of Lake Como, offering breathtaking views to its guests. Even the interior design reflects Stefano’s attention to detail: he has transformed a small 1927 stable into an elegant restaurant where reclaimed wood harmonizes with modern materials like steel, glass, and resin. Far from the chaos of city life—but just 50 minutes from Milan and 30 from the shores of Lake Como—Maso Zambo offers a contemplative silence and close connection with nature, ensured by limited guest numbers and exclusive services.