Forty years, and if I look back, I see a 15 year old boy, who was split between listless classes at the vocational hotel school, and weekends and summers spent chopping parsley and clean vegetables in the kitchens of the taverns in my town. At that age, I knew that I would cook, but I did not know how and where. So, when they speak to me of "holy fire", I know that it’s the repetition of thousands of hours of the same daily routine, and I also know that a career requires favorable coincidences and lucky combinations.
The Chef
The Tower
I built my restaurant in and around it. A 1,300 year old watchtower speaks of things we find hard to imagine: gulets, attacks, looting, villages, and a sea that seemed much larger and mysterious as it appears today.
The Menu
Here's where things get serious. The first words that come to mind are “how far did you have to go to get here?" Yes, almost two decades, from lasagna and sea bream and still finding again in my menu, today, lasagna and sea bream.Yet, the dishes are completely different, as are the cooking techniques and, above all, the sensibility and knowledge for a raw material that allows for creating the most daring combinations with less predictable results.
The Cellar
From a logistical point-of-view, the cellar in my restaurant is located in the lower part of the tower and adapting it was lengthy and demanding, in order not to distort the historical identity of the location.
The result is particularly impressive, but it is also finalized for correctly storing the bottles at a controlled temperature and humidity.
