From the moment you exit the elevator, you feel the gentle incline, the wine cellar appears, and you gradually move from the ordinary to the extraordinary. Beyond the massive tin doors, it is like a paradise for gourmets that exists quietly in the city. In a space where nature and modernity coexist, you will be welcomed by Chef Kosimo, a Michelin-starred chef, and his hospitable service staff.
All of the ingredients that appear in the course menu are from producers whose faces come to mind. Without the relationships I have developed with the producers, my cuisine would not be possible. Although my cuisine is based on French cuisine, my priority is to make the most of the ingredients, not the technique. If the ingredients are rich in flavor, I choose not to add sauces. If I had to venture a guess, I would say that we are a genre-less restaurant.