Our
History
Our
History
The origin of the name
The name Navedano comes from Navedan, an officer of Giuseppe Garibaldi who, after being wounded during the Battle of San Fermo in 1859, chose to withdraw to private life in what was then a water mill with an adjoining tavern.
Over time, local residents kept the habit of saying "let's go to Navedan", referring to that old mill.
The origin of the name
The name Navedano comes from Navedan, an officer of Giuseppe Garibaldi who, after being wounded during the Battle of San Fermo in 1859, chose to withdraw to private life in what was then a water mill with an adjoining tavern.
Over time, local residents kept the habit of saying "let's go to Navedan", referring to that old mill.
A family story
Since 1896, the restaurant has been passionately run by the Casartelli family, who guided its growth and identity for five generations: first with Vittorio and Chiara, then with Lella and Giuliano, and later with the more recent generations. Over time, they transformed the old mill with its trattoria into today's restaurant, while keeping its character and bond with the local area intact.
A new chapter
Since 2025, Dario Micheli, an entrepreneur with a passion for art and cuisine, has taken on the challenge of guiding Navedano into a new stage of its journey. This new chapter is rooted in continuity with its history and in the desire to enhance its identity and role within the local area, transforming the restaurant into an experiential destination where taste, art and discovery meet.
A new chapter
Since 2025, Dario Micheli, an entrepreneur with a passion for art and cuisine, has taken on the challenge of guiding Navedano into a new stage of its journey. This new chapter is rooted in continuity with its history and in the desire to enhance its identity and role within the local area, transforming the restaurant into an experiential destination where taste, art and discovery meet.
Navedano's park
Navedano is immersed in the green oasis around the Cosia, a few minutes from the centre of Como, in a discreet and secluded position. Here, nature is a constant and enveloping presence; in spring, an explosion of colour surprises guests thanks to the park's myriad flowers.
During the months when the climate is favourable, sitting at the sheltered tables on the large terrace in the shade of the great plane tree, it feels natural to let your thoughts drift, accompanied by the soft warm breeze from the lake and by the birdsong echoing from tree to tree.
Our tradition
Raw ingredients are the starting point of a cuisine built with respect for tradition and for our identity, grown day after day over time. Our choices are guided by the principle of sustainability and by the natural rhythm of the seasons, essential elements in preserving the environment around us.
The vegetable garden is, for us, a concrete way of caring for our land: from here come aromatic herbs, shoots, vegetables and flowers that make our cuisine unique.
Our tradition
Raw ingredients are the starting point of a cuisine built with respect for tradition and for our identity, grown day after day over time. Our choices are guided by the principle of sustainability and by the natural rhythm of the seasons, essential elements in preserving the environment around us.
The vegetable garden is, for us, a concrete way of caring for our land: from here come aromatic herbs, shoots, vegetables and flowers that make our cuisine unique.
Discover the restaurant
Our
History
Our
History
The origin of the name
The name Navedano comes from Navedan, an officer of Giuseppe Garibaldi who, after being wounded during the Battle of San Fermo in 1859, chose to withdraw to private life in what was then a water mill with an adjoining tavern.
Over time, local residents kept the habit of saying "let's go to Navedan", referring to that old mill.
The origin of the name
The name Navedano comes from Navedan, an officer of Giuseppe Garibaldi who, after being wounded during the Battle of San Fermo in 1859, chose to withdraw to private life in what was then a water mill with an adjoining tavern.
Over time, local residents kept the habit of saying "let's go to Navedan", referring to that old mill.
A family story
Since 1896, the restaurant has been passionately run by the Casartelli family, who guided its growth and identity for five generations: first with Vittorio and Chiara, then with Lella and Giuliano, and later with the more recent generations. Over time, they transformed the old mill with its trattoria into today's restaurant, while keeping its character and bond with the local area intact.
A new chapter
Since 2025, Dario Micheli, an entrepreneur with a passion for art and cuisine, has taken on the challenge of guiding Navedano into a new stage of its journey. This new chapter is rooted in continuity with its history and in the desire to enhance its identity and role within the local area, transforming the restaurant into an experiential destination where taste, art and discovery meet.
A new chapter
Since 2025, Dario Micheli, an entrepreneur with a passion for art and cuisine, has taken on the challenge of guiding Navedano into a new stage of its journey. This new chapter is rooted in continuity with its history and in the desire to enhance its identity and role within the local area, transforming the restaurant into an experiential destination where taste, art and discovery meet.
Navedano's park
Navedano is immersed in the green oasis around the Cosia, a few minutes from the centre of Como, in a discreet and secluded position. Here, nature is a constant and enveloping presence; in spring, an explosion of colour surprises guests thanks to the park's myriad flowers.
During the months when the climate is favourable, sitting at the sheltered tables on the large terrace in the shade of the great plane tree, it feels natural to let your thoughts drift, accompanied by the soft warm breeze from the lake and by the birdsong echoing from tree to tree.
Our tradition
Raw ingredients are the starting point of a cuisine built with respect for tradition and for our identity, grown day after day over time. Our choices are guided by the principle of sustainability and by the natural rhythm of the seasons, essential elements in preserving the environment around us.
The vegetable garden is, for us, a concrete way of caring for our land: from here come aromatic herbs, shoots, vegetables and flowers that make our cuisine unique.
Our tradition
Raw ingredients are the starting point of a cuisine built with respect for tradition and for our identity, grown day after day over time. Our choices are guided by the principle of sustainability and by the natural rhythm of the seasons, essential elements in preserving the environment around us.
The vegetable garden is, for us, a concrete way of caring for our land: from here come aromatic herbs, shoots, vegetables and flowers that make our cuisine unique.
