Gessetto Ristorante
Italian Cuisine
Five years after opening the first Gessetto Bar, the second — and highly successful, venue in the brand was born: Gessetto Ristorante. It was the natural evolution of a concept built on freedom of thought, a culture of hospitality, and a commitment to quality gastronomy.
The restaurant carried forward the brand’s symbolic elements and core values, starting with the chalkboard for sharing thoughts, a true tool for open dialogue with guests — and took the project to the next level.
With a larger space and professional kitchen facilities, Gessetto’s identity expanded into its food offering: reimagined traditional menus, locally sourced ingredients, and a carefully curated selection of representative Italian wines, with a strong focus on seasonality and sustainability.
Hospitality that makes a difference
Staying true to the values behind the brand, the restaurant made table service the beating heart of the experience, a quality that quickly became one of its most distinctive features.
And the results speak for themselves: just 7 negative reviews in 7 years of activity, compared to thousands of positive ones from satisfied guests, a remarkable achievement, especially in a time when online reviews weren’t yet a standard part of customer behaviour. It was an excellent reputation, built day by day through care, empathy, and consistency.
It was from this extraordinary experience that Gaetano Lanza conceived the idea of formalising the internal procedures into a hospitality training method: the RISTOO Method – Happy Restaurateurs, a model that is still used today by professionals seeking new operational perspectives.
A legacy that continues to shape the present
Today, the same space is home to Trattoria del Tempo Buono, a new venue that still carries the roots and spirit of the original project, now led by a new team of dedicated operators.
Gaetano Lanza personally oversaw the first two years of the transition, including the creation of the name, conceived as a promise in itself, and contributed as a partner to the venue’s direction and spirit.
He also authored the Company Policy, which still forms the ethical and operational backbone of the restaurant, a point of reference for both the management and front-of-house teams.
A clear, consistent imprint, still alive today, continuing to generate positive experiences, building on the best legacies of the past.
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