LYMPHA
Origin, balance, harmony
Lympha was born from the desire to give shape to an authentic vision, where cuisine becomes an expression of freedom, balance, and harmony.
In the heart of Soiano del Lago, within a former monastery surrounded by nature, Stefano Gelmi and Roberta Milani have created a place where time slows down and taste rediscovers its true essence.
After years in fine dining, Lympha marks a new beginning for them: a restaurant that places well-being, hospitality, and human connection at the heart of every experience.
Each dish is born from a four-handed dialogue, Stefano’s creative vision intertwines with Roberta’s balance and precision, transforming every idea into a sensorial journey.
Between technique and instinct, lightness and wonder, Lympha invites you to experience Lake Garda through the sincerity of its cuisine and the harmony of a place designed for those seeking authenticity.
Balance in Four Hands
Origin and Vision
Stefano Gelmi
Chef and Founder
Creative, thoughtful, and deeply connected to Italian tradition, Stefano Gelmi has built his culinary identity within the world of fine dining.
After his early experiences in mid-level kitchens, he joined Cascina Fiorita, where he discovered his most authentic vocation: combining technique and imagination.
His journey continued at Osteria della Brughiera, where over more than ten years he became Executive Chef, maintaining the restaurant’s Michelin star for a long time.
In 2025, together with his partner and colleague Roberta Milani, he founded Lympha on Lake Garda — a project born from the desire to shape a place where cuisine becomes an expression of creative freedom, balance, and hospitality.
“Every dish is a story. The true lifeblood lies in the emotion we manage to share with those who sit at our tables.”
Roberta Milani
Chef and Co-Founder
For Roberta Milani, cooking has always been an expression of love and authenticity.
Raised among the aromas of her family’s trattoria, she learned from an early age the value of hospitality and sharing.
After graduating from the hospitality school in Longarone and completing the Master of Italian Cuisine specialization course, she began her journey at Osteria della Brughiera, where she rose from intern to sous-chef in a Michelin-starred restaurant.
In the kitchen, she embodies precision and sensitivity, concreteness and attentiveness. She loves fresh pasta, slow preparations, and patient cooking.
Her vision is a constant pursuit of balance — between order and passion, technique and emotion.
“Cooking is a language that speaks of care and time. Every smile from those who taste my dishes is my greatest reward.”
Today, alongside Stefano, she brings to life the shared dream of Lympha, combining the warmth of her roots with the discipline honed through years of fine-dining experience.
