On the shores of Lake Como, naturally. At Amandus Ristorante inside the five-star Villa Lario Resort, Robbe & Berking Como forms part of a dining experience overlooking the lake itself. Executive chef Luca Mozzanica builds his cuisine around unexpected combinations, traditional flavours and exceptional raw materials, while the restaurant places equal emphasis on meticulous hospitality. It creates an almost irresistible coincidence: Como cutlery, used at a table on Lake Como.

Some of the most important gestures at the table happen in the final few centimetres between serving dish and plate. A sauce is poured, meat is presented, salad is shared and dessert is divided. The Como 10-piece serving set is created for exactly these moments, extending Robert Berking’s flowing design from the individual place setting into the choreography of serving.

The set contains two large meat forks, one cream spoon, one large salad serving fork, one large salad serving spoon, two serving spoons, one sauce ladle, one tart server and one sugar spoon. Together they cover the principal serving rituals of a complete menu — from meat and vegetables to sauces, dessert and coffee.

Because sauce is often the final intervention before a dish is eaten. Whether poured in the kitchen or finished beside the guest, it can complete both the flavour and the visual composition of a plate. Como turns that functional moment into part of the table setting, carrying the collection’s graceful arch and flowing proportions into the act of serving.

Serving pieces are larger and more expressive than the cutlery beside an individual plate. That extra scale makes Como’s defining characteristics easier to see: the gently arched stem, the uninterrupted transitions and the balance between form and function. A serving spoon or tart server is therefore not simply an accessory to the collection — it reveals Robert Berking’s design language from a different perspective.