The history of the restaurant "Dal capitano" is the story of a family leader in the fish trade for four generations, it is the story of a young boss (woman) at the helm of a young staff, of a young brigade of ambitious chefs with a predisposition to research, innovation and experimentation.
The Sardinian cuisine with a contemporary twist had to be reflected in a modern architecture based on tradition.
Chef Antonino Cannavacciuolo, for his new “Cafè & Bistrot” in Novara, has chosen tools and equipment capable of ensuring the highest performance not separated from eco-sustainability.
Designed by Studio ZeroNoveLAB the Milan Tripe restaurant is a reinterpretation of the typical Italian trattoria characterized not only by the high quality of food and a traditional menu, but also by an informal setting, with vintage furnishings and a welcoming atmosphere.
The sun of Naples is a restaurant designed by David Coluzzi DAZ, Characterized by 'union between tradition and modernity, The spaces are large and are mono color, the wall is covered with traditional Vietri ceramics handmade. The graphics classic decorations ceramic is interpreted in a contemporary way on the window stickers and posters with a play of transparency, the wood stove is the vanishing point perspective, the glass that protects the working area is continuous with the wooden floor. The colors are desaturated to give importance to ceramics.