THE PLEASURE OF FOOD
In recent years, we have focused closely on how food engages all five senses. When we eat, our senses are essential because they keep us present in the here and now.
They allow us to remain there, fully immersed in that precise moment and in every nuance of a dish.
THE FIVE SENSES
We want our guests to be fully engaged by the appearance, aroma, flavour, texture and musicality of each dish. We want them to look forward to discovering what comes next.
THE MEMORY OF TASTE
The sea and the land have profoundly shaped our identity.
“Surf and Turf” or “Mare e Monti” is, to us, more than a clever term for describing a category of cuisine. Rather, it is the flavor of the region, ingrained in the memories and hearts of coastal people whose history is populated by fisherman and farmers alike. And it is from our deep, indelible connection to the region that our exploration of new gastronomical horizons begins.
THE RESEARCH
Each year we dedicate ourselves, during an extensive period of study and experimentation, to the creation of the 10 new dishes that make up “The Lab,” our creative workshop menu.
Through close study, we strive to recover long-lost flavors and stories, cultural and personal experiences, to rekindle memories and excite the senses.
