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SPRING 2026

Spring is the season when the kitchen breathes. The land returns to offering generously, and our task becomes almost one of taking away rather than adding—letting each ingredient express itself without covering it.
It is the time of the first vegetables, of wild herbs that grow without being cultivated, of fresh flavors that do not need to be constructed. It is a season that calls for honesty: a few elements, all in their right place. The result is a cuisine that is light on the plate, but not in flavor.

INVERNO 2025

In winter, we go deeper. It is the season of flavors that take time to build, layer, and savor. The cold brings a richer, more grounded cuisine: meats prepared with respect, fish with character, and classics that never tire.
Some dishes are in our blood even before they are in our memory, and in winter it feels natural to bring them back, reinterpret them, and serve them with something new without taking away anything of what they are. The result is a cuisine that warms twice: on the plate and in the memory.