How Grand Hotel Tremezzo Remains Lake Como’s Most Coveted Stay

The year was 1910, and the place was Bellagio. It was, and still is, a place for uninterrupted relaxation, immersed in environmental beauty and many cultural riches of Northern Italian culture. Famous for its cobbled streets, terraced gardens, fine silks, and sensational views, Bellagio was also once home to Enea Gandola and Maria Orsolini. That was, until 1910, when the couple relocated to Tremezzina—a quaint fishing village across the waters of Lake Como.

The Making of Grand Hotel Tremezzo

Their move unfolded after traveling through Europe, experiencing firsthand the most beautiful and celebrated hotels at the time. Soon after, they witnessed their treasured lake town be discovered by illustrious visitors, too, charmed by mountain vistas, lovely locals, unforgettable fare, pristine air, and of course, the sweeping lake itself. Here lied an opportunity for the couple to imagine a dream within their tiny town and build a grand hotel. And so they did.

Then and there, Gandola and Orsolini built what is now known as Grand Hotel Tremezzo. Regal, sizeable, and right on the lake’s shore, the oasis dazzled its global guests with the time’s Art Nouveau style and the refined, sophisticated simplicity of heightened hospitality. For over half of a century, Grand Hotel Tremezzo was managed by several names, yet always remained a special destination for some of the world’s most illustrious leaders, royals, film stars, musicians, and business moguls, including Napoleon Bonaparte, Winston Churchill, and Greta Garbo, among others.

Grand Hotel Tremezzo’s New Era

In 1973, Grand Hotel Tremezzo took a tactful turn when a new Italian family acquired the property. Spearheaded by Giovanni Battista Mallone, a Como native, the next-era vision was to restore a sense of Italian hospitality with luxurious, modern touches, merging the past and the present. With the help of his son, Paolo de Santis, and his grandchildren, Grand Hotel Tremezzo then became a family-run property, with each member pitching in to take care of tasks—from brewing coffee and delivering newspapers to running errands for guests. 

Today, the CEO of Grand Hotel Tremezzo is Giovanni’s granddaughter, Valentina De Santis, who spent most of her life between home and the hotel. “Grand Hotel Tremezzo is just that—grand!” she told Whitewall after greeting us at the property earlier this year. “It was the first grand hotel to be built on Lake Como and the first to welcome the sort of illustrious guests that still flock here. Most importantly, we see our role as honoring the legacy of this heritage property. That does not, however, mean preserving the past in amber, untouchable and unchanging, but making these ancient walls sing with the same joy and celebratory spirit they did in their heyday.”

Inside Grand Hotel Tremezzo

Although not exclusively in amber, preserving the hotel’s splendor was more than possible by embracing intimate details specific to the property. With an Art Nouveau base, special design facets—including intricate tilework, expressive interiors, lush landscapes, commissioned artwork, found objects, and more—adorn the hotel’s every square inch, making the historic property a not-miss, modern hospitality marvel. From the outside, a towering facade with pops of orange is trimmed with florals and greenery, welcoming worldwide guests to an inviting elevator and staircases on both sides. Below rests a private beach and the unmissable Water On the Water pool, floating on Lake Como, next to Giacomo Al Lago—a delectable seafood restaurant right on the shore. 

Once inside, respite filled with rest, ease, and catered needs unfold. A sweeping interior shining with regal columns, velvet curtains, curated design objects, and plenty of lounging space first fills the eye, leading to places made for pure enjoyment. A candy station anchors the lobby for self-serve sweet treats; long-stemmed roses fill tall vases filled with fresh water; wooden, carpeted, and tiled floors gleam, complemented by wallpapered walls, draped curtains hung between rooms, and crown moldings adorned with crystal chandeliers; ornate mirrors, table lamps, framed vintage sketches and photographs, and colorful furniture dot each room; and flora, everywhere you turn, melds visions of the lake into sights of the land, both near and far.

“Even as we preserve the grandeur of the hotel’s Art Nouveau origins, we make sure to enhance our interiors and amenities with our personal style and provide all the contemporary comforts our guests expect,” De Santis added of the unforgettable design bits. “What we are trying to evoke at the Grand is true Italian accoglienza—that warm, almost familial welcome pioneered by our founders, Maria and Enea Gandola, and further cultivated by my parents and grandparents.”

Creating Curated Hospitality 

Above the lobby, accoglienza is accentuated in all 84 rooms and suites—including some with views of the lake, some with views of the property’s park, a handful of historic rooms, and a series of rooftop suites with balconies. Here, an intimate look at luxury unfolds with spacious layouts dripping in layered design details, offering charm and elegance at once by merging silk and velvet curtains with blankets, sofas, rugs, and fixtures curated from around the world. Expertly-made vases and dishware host orchids and perfumes to enjoy, including the special Aqua Como fragrance, unique to the region; a selection of suites feature jacuzzis and private living quarters, perfectly fit for families; and televisions, minibars, and closets are concealed by leather-wrapped wooden furniture. Each night, turndown service is complete with chocolates or Baci Del Lago biscuits and copied letters of old love notes once found within Grand Hotel Tremezzo’s walls. 

Furthermore, accoglienza punctures all other dining and imbibing destinations, including La terrazza Gualtiero Marchesi (famous for the renowned chef’s gold leaf-topped risotto) and TBar, both located on the lobby floor’s terraces, as well as L’Escale, anchoring the lower level. Through the private back doors, a fantastical garden awaits, complemented by a pool named Piscina dei Fiori, a tennis court, a pizza eatery named TPizza, and a short, private hiking trail that boasts panoramic views. For those looking for unparalleled privacy and service, Dimmidisì—an opportunity to dine alone in the most romantic spots of the hotel—can be arranged, as well as a private boat charter. Other amenities and services are also found at the hotel’s spa, including massages, facials, manicures, a sauna, a steam room, an indoor pool, and more. This year, a new wine experience, hosted in the hotel’s wine cellar, also became available for the first time.

To learn more about the unique and unforgettable nature of Grand Hotel Tremezzo’s many spaces, Whitewall spoke with De Santis and her team about exceeding guest expectations with authentic (and undeniably Italian) hospitality. 

Designing with Heritage, Passion, and Legacy in Mind

WHITEWALL: Valentina, you’ve had a hand in designing the interior of Grand Hotel Tremezzo’s many spaces—most of which are expressive and unique, filled with color and rich in texture. How do you approach designing these spaces?

VALENTINA DE SANTIS: Like everything I do, for the interiors of our properties, I take a lot of inspiration from my family. We work together to choose even the smallest details and make sure that they all work together to create a real sense of place. It is one of my greatest joys to travel with my mother and father and visit antique shows and artisan workshops throughout Italy, attend auctions, and meet traditional craftsmen and women. It’s truly a family affair! We strive to make our interiors a showcase of Italian artistry and an expression of our personalities at the same time. And when the guests walk through the door, I believe they can feel the love and the passion that we put into sourcing the objets d’art, colorful textiles, and glittering chandeliers. 

WW: For over a century, Grand Hotel Tremezzo has been a staple on Lake Como. What do you feel has helped it garner this reputation? 

VDS: Much in the way the guests can feel our passion for making our “home” beautiful, they can also feel the sense of family in the welcome they receive from the entire team. I believe that it is our responsibility as a family-run property to define the culture and values of our property and bring that to life for both the team and the guests. We want everyone on the team to feel like members of the family, and that starts with me and my parents first. Cultivating this family culture is my highest goal—and for me, this is what keeps guests coming back. That and the incredible lake views, our fleet of lake cruisers, and the world-class cuisine and cocktails that make every stay unforgettable.

WW: How do you hope to carry on your family’s legacy?

VDS: When I first started working in the family business, Grand Hotel Tremezzo was about to have its 100th anniversary. So, I arrived at a time when we were celebrating the hotel’s founding values and solidifying our own values as the founders’s successors. The throughline has always been to exceed the guests’s expectations with authentic Italian hospitality provided by a dedicated and happy staff. The best way—perhaps the only way—to achieve that is by nurturing your staff as you do members of your own family and making them proud ambassadors of the brand. My parents also taught me that no matter what I may have accomplished, there is always room to raise the bar. Standing still is never an option! Onwards and upwards!

What’s New at Grand Hotel Tremezzo

WW: Silvio, as the general manager, you are at the forefront of helping Valentina get new ideas off the ground. What’s new at Grand Hotel Tremezzo this year?

SILVIO VETTORELLO: Every year during winter, the hotel goes into a kind of hibernation, and we seize the opportunity to revitalize and refresh. Last winter was all about giving our Park View Deluxe Rooms a glamorous glow-up and making the bathrooms shine with spa-worthy elegance. Our guests love the brand-new wine cellar—a cozy cave that is ideal for hosting private occasions with family and friends. It’s also the perfect spot to enjoy the new eno-gastronomic experiences we designed with our sommelier. Each one is tailored specifically to the wishes of our guests, whether they want to dive deep into a particular variety they love or to explore something new and exciting. 

WW: For those new to the hotel, what do you recommend they do while onsite?

SV: Though I love welcoming return guests (so many of them feel like old friends!), there is nothing quite like the sparkle in the eyes of a first-timer. I always encourage them to get out on the water as soon as possible. A cruise on one of our vintage boats is the best way to get an overview of what Lake Como has to offer, and see the splendid villas and quaint villages the way they were meant to be enjoyed—from the water! Another fan favorite (especially if you are a pizza lover like me!) is the pizza-making class with one of our pizzaioli. It takes you on a real journey into Italy’s favorite food, from the technique to the typical flavors, but you never have to leave the blissful shade of our lush gardens. I might even join you and reveal the secrets to my traditional focaccia di Recco, just like my nonna from Liguria taught me!

Inside Grand Hotel Tremezzo’s New Wine Cave

WW: Sofia, as a sommelier, what makes the brand-new wine cave experience at Grand Hotel Tremezzo special?  

SOFIA BASSI: What makes it unique, first and foremost, is the setting. This beautifully restored cellar boasts stone walls and vaulted ceilings from the 18th century, as well as rustic wooden furniture that has aged as beautifully as the wine. It’s almost as if you can taste the history in every glass! And with the brilliant palate and keen wit of our savvy sommeliers, the tastings are just as enlightening as they are entertaining! We offer a range of experiences that draw a clear path between native and international varieties, with a focus on high-quality wines produced by Italy’s most renowned winemakers.

WW: What wines on the menu are evocative of the region’s magic? What pairs best with the cuisine offered? 

SB: Our native Lombardy features a variety of wine regions that pair particularly well with our most treasured culinary traditions. Take Maestro Marchesi’s saffron rice with its signature gold leaf square, for example. It goes best with a glass of 2021 Lugana Riserva from Sergio Zenato, a DOCG white from the southern part of Lake Garda. Or the cold spaghetti salad topped with caviar and chives that pairs beautifully with a Riesling Felice 2022 from Molino di Rovescala, a surprising white from the Oltrepò Pavese region. Of course, many of our starters and seafood dishes are perfect matches for Franciacorta, an Italian sparkling wine made according to the méthode champenoise on the banks of Lago d’Iseo. And let’s not forget the rich red Nebbiolos produced in the steep hills of the Valtellina region northwest of the lake—they are the ideal pairing for Marchesi’s Filetto alla Rossini or herb-crusted sirloin.

From the Flavors of Italy

WW: Osvaldo, as the executive chef of La Terrazza Gualtiero Marchesi, you’re responsible for executing Mr. Marchesi’s iconic dish of gold leaf-topped risotto. Can you elaborate on the importance of this plate and what is historically significant about it? 

OSVALDO PRESAZZI: This is an iconic dish—probably the most iconic and representative dish of Gualtiero Marchesi’s entire oeuvre. The foundation responsible for the maestro’s legacy celebrated its 40th anniversary just two years ago with a huge party! Saffron risotto is a typical dish of Milan, a city with the Duomo as its most recognizable landmark. Atop the Duomo is the Madonnina with her gold crown, which is the inspiration for both the gold-framed plates Marchesi himself designed for the dish and the perfect square of gold leaf at its center. Each square must be cut to the maestro’s exact specifications and placed with precision on each plate. Another fun fact about this dish is the “mantecare” process that takes place just before serving. Traditionally, risotto is blended with butter at the end of the cook, which is what makes it so silky and decadent. In Marchesi’s version, he uses a burro acido instead of plain butter. You start with a reduction of white vinegar and white wine infused with white onion and laurel oak leaves. The butter takes on a sour note when it is mixed with the reduction, giving this dish a unique and flavorful finish.

WW: How would you describe the food found in Lake Como? The flavors found within your kitchen?

OP: Food on Lake Como is incredibly varied, offering fresh lake fish as well as hearty mountain fare. Lavarello, persico, and agone are the main fish caught in the lake and each can be cooked in many different ways. Agone is often cured and marinated with vinegar to create “Missoltini,” one of our most treasured specialties on the lake, which is served with polenta. Pesce persico is the star of another iconic Lake Como dish, riso in cagnone con pesce persico. Here, the perch is pan-fried with butter and sage and served with white rice in a simple yet delicious pairing. One of our most popular desserts here is cutizza, often called paradello—a pancake made with eggs, flour, sugar, milk, and sometimes apples. It comes from the cucina povera, the culinary traditions of our ancestors who lived quite a simple life. They produced much of their food at home and made this dessert—and another local favorite known as Miascia—using figs, eggs, nuts, apples, and raisins. Essentially, whatever they had to hand. 

In essence, a lot of our local cuisine is made with native ingredients that our ancestors could catch, forage, or grow themselves—from mushrooms to mixed berries and local cheeses. Marchesi’s cuisine is the logical continuation of this tradition. His vision was to put the individual ingredients at the heart of each dish; ingredients that are pure and unadulterated. It was important to him, as it was to our forefathers, to use the highest quality, genuine ingredients you can find.