After the experience in Casa Paloma we wanted to become absorbed in the wonderful and mysterious world of poultry, using the mythic tradition of the French Brasseries as our inspiration…
To do this, we have recreated a roasting area à la broche, where all kinds of poultry and meats roast on a spit while waiting to be chosen by the diner. And then starts the magic liturgy of carving in front of the customer, leg … or breast ..?
One of the most interesting constraints Kitchen Restaurant is at street occupying 2 of the 3 holes facade. We’ve taken elements of traditional Tuscan and Provencal kitchens rescuing handcrafted mosaics copper pots and clay checkerboard floors giving a contemporary atmosphere and sophisticated.
We liked the idea of a restaurant where the impression that the customer enters the kitchen and sees what is cooking there that things do not have to have an established order. Who cares who was first the chicken or the egg when the important thing is the chicken?