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There is always a certain excitement when something new opens on Lake Como, but some arrivals feel bigger than others. The new Lake Como EDITION, which opened in March 2026, is one of them. Set in Griante, directly opposite Bellagio, the hotel brings a different rhythm to this side of the lake, one built around understated design, wellbeing and the kind of hospitality that understands luxury as atmosphere rather than noise. Its general manager Anton Moore describes a place shaped by style, texture and the view itself, with interiors designed to keep the eye moving naturally back towards the water
That sense of occasion gives the latest Taste of Como episode its charm. Rather than simply dropping in for a meal, Jean Butez and Edoardo Goldaniga step into a setting that already feels like part of a wider story about the lake right now. In the Discover Como episode, the EDITION is presented as a place where international design meets local calm, where a boat ride to Bellagio takes only minutes and where every detail, from Carrara marble to the scent in the lobby, is meant to create something immersive and memorable. It is refined, certainly, but not stiff. There is warmth in the vision too, from the terrace at Renzo to the spa’s gentler language of rest, recovery and listening to the body.
At the centre of it all is Mauro Colagreco, one of the most admired chefs working today. The Argentine born chef is best known for Mirazur in Menton, his three Michelin star restaurant on the French Riviera, and the Lake Como EDITION describes Cetino as his first restaurant in Italy. That makes his presence here feel especially meaningful. In the transcript, he speaks about the opening in deeply personal terms, describing it as emotional and as a return to family memory and the recipes he learned from his grandmother.
That context makes the Taste of Como episode feel more than a simple chef cameo. In the kitchen, Colagreco greets Butez and Goldaniga with easy humour and the sort of calm authority that makes everything look simpler than it is. The challenge begins with a delicate rose of fish and beetroot, then moves on to pasta, where the balance of the trio quickly becomes clear. Jean, with his precision and gloves, looks comfortable with the finer work. Edoardo is more openly honest about his strengths, cheerfully admitting that he likes eating more than cooking. Colagreco enjoys the contrast, joking about France versus Italy and then spotting the obvious truth as soon as the tortelli begin to take shape. Even if he does not cook much at home, he says of Goldaniga, it is in his blood.
What makes the episode work is not technical perfection, though there are flashes of that too. It is the feeling of three people relaxing into each other’s company. There are the little domestic details that make the exchange softer and more human, Goldaniga talking about his new daughter Gilda, Butez sharing that he has two children, Colagreco replying with stories of his own sons. The kitchen becomes less a stage and more a meeting point, somewhere between a lesson and a lunch, full of teasing, encouragement and the occasional moment of mock VAR when a tortello opens unexpectedly. By the time they sit down to eat at Renzo overlooking the lake, what matters most is not whose dish looks best but the atmosphere they have created together. Colagreco says he loved cooking with them because they clearly care about doing things well. That comes across in every part of the episode.
In many ways, it also says something broader about the moment Lake Como is having. The EDITION arrives as a new international address, but one that is trying to root itself in the place rather than float above it. The language around the hotel is all about design, memory, the senses and the lake itself. Moore even says he admires what Como 1907 has built in terms of community and believes the hotel will attract the same kind of globally minded guest. It is a small detail, but a telling one. Increasingly, the most interesting stories around Como are the ones where football, hospitality and lifestyle stop feeling like separate worlds.
That is why this particular Taste of Como feels so well placed within BLU. It is not just a chef episode and not just a hotel story. It is a snapshot of the lake as it is now, confident, international and still unmistakably local. There is a goalkeeper, a defender and a world famous chef standing together over beetroot, fish and pasta, with Bellagio across the water and a brand new hotel behind them. It should not really be surprising that it works. On Lake Como, the best stories usually begin that way.
Watch the latest episode of Taste of Como now on Como TV.