How to Book Dispensa63 in Bellagio
Published
The hardest table on Lake Como is not a hotel terrace — it is a one-room chef’s counter up sixty-three steps in Bellagio, open a few services a week, serving one tasting menu, taking no walk-ins. Dispensa63 books only through its Superb page; there is no phone queue to charm and no door to talk your way past.
Sixty-Three Steps, One Table Idea
Dispensa63 sits at Salita Cavour 15 in Bellagio — the climb from the lakefront gives the place its name — in rooms that held the town’s first locanda in the 1950s. Chef “Baba,” Italian-Welsh, cooks from an open kitchen to a handful of covers around a communal wooden table; his partner Martina, Puglia-born and London-trained, runs everything else. Since a 2025 repositioning the format is deliberately scarce: a single seasonal tasting menu a few evenings a week, plus private dinners, kitchen parties and cooking classes. Our Dispensa63 review files it under the lake’s most personal cooking — and its most disciplined booking.
How the Booking Actually Works
One channel. The Superb booking page — dispensa63bellagio.superbexperience.com — linked from the restaurant’s profiles. The main site itself is in “coming soon” mode; do not wait for it. Dates release for the season and the few weekly services go quickly: book weeks ahead for summer, and check the page for cancellations if you are already on the lake — the room is small enough that one freed table changes your week.
No walk-ins, no exceptions. The sign on the door says so. For groups, the private-dinner and kitchen-party formats (booked the same way) are the honest route.
The menu question. There is one tasting menu and it changes constantly with the season and the chef’s mood — past services have run from ginger risotto with carrot and lime to chilled spaghetti with passion fruit and fish roe. Do not arrive expecting a dish you read about; arrive expecting the argument.
Who It Fits — and Who It Doesn’t
This is dinner as a small dinner party: communal table, open kitchen, the chef narrating what the lake and the garden gave him. It suits the couple who plan trips around tables and the solo diner who wants conversation built in. It does not suit the large group, the picky eater (one menu), or anyone who needs the 21:30 flexibility of hotel dining. Pair the climb with our Lake Como dining guide and the 2026 Como guide for the terraces that do take walk-ins; the anniversary list holds the counter in reserve for the couple who have done the terraces already.
View Dispensa63 on Restaurants for Kings →
Related Reading
- Our full profile: Dispensa63 review.
- The lake: Lake Como dining guide and the 2026 guide.
- Other single-idea rooms: Araf İstanbul.
Frequently Asked Questions
How do you book Dispensa63 in Bellagio?
Only through its Superb booking page (dispensa63bellagio.superbexperience.com). There are no walk-ins — the door says so — and the main website is in maintenance mode. Book weeks ahead for summer services, and watch the page for cancellations if you are already in Bellagio.
What is the format at Dispensa63?
One seasonal tasting menu, served a few evenings a week to a handful of covers around a communal table with an open kitchen — plus private dinners, kitchen parties and cooking classes booked the same way. Since 2025 that scarcity is the model, not a limitation.
Who cooks at Dispensa63?
Chef “Baba,” Italian-Welsh, with his partner Martina running the room — they opened the place in 2021 in the building that housed Bellagio’s first locanda. The name counts the sixty-three steps up from the lakefront.
What does the tasting menu include?
It changes constantly — past services have ranged from ginger risotto with carrot and lime to chilled spaghetti with passion fruit and fish roe — so no dish can be promised. Book for the format and the kitchen’s judgment, not a specific plate; dietary constraints should go in the booking notes.
Is Dispensa63 worth the climb?
If you want the least corporate dinner on Lake Como, yes — it is the lake’s one true chef’s-table. If the evening needs flexibility, spontaneity or a menu with choices, book a terrace instead and wave at the sixty-three steps from the ferry.