Restaurant

Giacomo explains that the restaurant closed not because it lacked customers but because its difficulties outweighed its benefits. Managing employees, a large number of guests and recurring operational problems added substantial pressure, while the cost of the high-quality ingredients used in the kitchen increased by approximately 25–30%.

Although the restaurant introduced many people to the estate, it also demanded long hours on top of responsibility for the vineyard, cellar and wider farm. Closing it therefore became a personal decision to regain balance and reshape Il Cocco as a quieter place, less oriented toward brief, high-turnover tourism. Guests can continue staying at the estate, relaxing in the countryside and receiving recommendations for local restaurants.