Leonardo De Paoli
I cook the Italy I remember.
If I close my eyes and think of home, I smell the olive oil of my village, the one I grew up with. It is the start of everything I cook.
Where I'm from
Verona
The cook
Drawn to the kitchen
I first studied business, but the kitchen kept calling me back, and in the end I followed it. I kept the discipline those studies taught me: a menu has to be balanced, from the first course to the last. Here I cook my Italy the way I remember it, with what the season gives, generously and with precision. It is fine dining, in a room where I want you to feel at home.
Recognition
What matters most
Seeing familiar faces return, season after season: that is what gives true meaning to our work.
Market first
Fresh pasta, made when you order it
My menu follows the market and the seasons, and every pasta is rolled by hand once your order reaches the kitchen. When a dish runs out, it runs out: I would rather apologise than compromise.
Chef Experience
Be the chef for an evening
Each evening, one guest can join me in the kitchen for a full dinner service: the briefing with the team, the pass, fresh pasta made with your own hands, and dessert with your family or friends at the end of the night.
