A stylish spot on the gorgeous beach in this town to enjoy appetizers and drinks.read more

This is an awesome spot with great food and drinks. The vibes are very chill but fun and pleasant…read more We felt it was similar to uluwatu with the focus on greenery but trendiness as well. Would definitely recommend for drinks and small bites.

Amazing views, and solid food. But very overpriced. You pay for the view here. The staff was fine.read more

Fun place. Warm, cozy, w friendly servers. Great location and comfortable seats to watch the sunset.read more

Drink alone here. I paid 20 euro for a small beer. The waiter just gave me 15 frank without invoice.read more

Fresco is the kind of place that makes you double-check you're still in Como and not suddenly in…read moreNYC, LA, or a Michelin restaurant bar. The cocktails are inventive, elevated, and layered with thought, yet the atmosphere is relaxed and elevated while also unpretentious. Andrea, the owner, is part mad scientist (he has his chemistry set in the front window) and part storyteller. He crafts flavor profiles with house-made natural extracts that feel both novel and perfectly balanced. We had a blast geeking out with him about spirits while Satish and the rest of the team kept the night lively with warm hospitality and a bit of history woven into every pour. The naturally flavored home made welcome apertif and little bites were a charming touch, but the real highlight was realizing this wasn't just a drink, it was a total experience. Tonight's serendipitous nightcap was magical and we'll be back... again and again.

This bar literally needs a 6/5. I haven't had such an intimate and enjoyable experience at a…read morecocktail bar since ~2010. The ambiance was amazing (low light, jazz music). The owner was truly passionate about his craft. A beautiful desert was offered on the house alongside the first round. Of course, the drinks were incredible. The company too! I walked out the front door in a state of bliss. Oh yeah! I also forgot to mention that they infuse and subsequently diffuse their own alcohols, alongside making a chamomile based bitters with a 150 year-old recipe.