12-01-2014
The dining room and the archaeological setting of Relais San Lorenzo Hostaria, opened last summer between the Venetian walls of Bergamo Alta, tel. +39.035.237383. The chef is Antonio Cuomo, originally from Naples
Something is changing in Bergamo, after famous chefs as Ezio Gritti of Osteria di Via Solata (who took a flight to Bali) and Fabrizio Ferrari (previously at the Roof Garden) left the market during 2013. To balance these defections there’s a new entry by a young and promising chef who is now at the helm of the restaurant inside Relais San Lorenzo, the new luxury hotel in Città Alta. Among the Venetian walls, restaurant Hostaria has been standing out since its opening last summer. It is incredibly built among the Medieval and Romanic ruins of the old city, with tables next to archaeological findings and a setting that has similarities only with Arrop, Ricard Camarena antique restaurant in Valencia, also located among the ruins of old Valencia, in the basement of a hotel. The kitchen of the Hostaria, a small jewel seating 35 people, is guided by passionate and self-trained chef Antonio Cuomo, 33 year-old, with a father who worked on cruise ships and a recent past at Settecento in Presezzo, also in the province of Bergamo, where over the years he stood out because of his strong personality as well as his sensitivity and eagerness to learn.
Zander trilogy from classic to modern
Antonio Cuomo, 33 years old
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