Meat comes from natural livestock farming where the animals raise in natural environments.
We only use ancient grain flours produced on stone grinding mills; baking is made with homemade yeast only.
We pay great attention to the wild, such as herbs, berries and spontaneous products of the soil.
We choose fresh milk cheese from small producers.
We prefer natural and biodynamic wines from artisan winemakers. Each bottle of wine is a discovery.
Surprise is the magic moment when our chef will exalt your life.
It’s strictly important to explain the features of the ingredients: their tracking, their production steps, the technique used in the recipe.
Local small producers are the key to a honest and authentic cuisine. Their products are far from standard ones and always different.
Only seasonable vegetable, especially old varieties.
We know and use natural and spontaneous fermentation of vegetables and alternative drinks.
Fermentation leads to live microbiological products able to actively interact with human microbiota.
Raw materials are alive. Innovative recipes are always developed after considering the temporal variations of each single ingredient.
Living cuisine is imperfect. It can’t reach a compromise with beautiful plated food you can find in industrial cuisine.
Equilibrium is not the point. Few things in life are well balanced. Then, if a plate is acid, it can be 100% acid.
Technology is welcome when it helps to maintain original ingredients features. No additives or preservatives are banned.