Her name is Entiana Osmenzeza, born in 1976, and perhaps from her name one can already guess her Albanian origins: she was in fact born in the ancient village of Berat, in Southern Albania. Her passion for cuisine was born right in Berat, where, following the steps of her grandmother, who knew how to put to use the ingredients she had at hand to create delicious dishes, she learnt the first secrets of gastronomic creativity.
Entiana arrived in Italy, to be precise in Torino, at 16. Here she attended Les Meridiens catering school, followed by lots of experience in some restaurants in town. The meeting with important chefs such as Gualtiero Marchesi and most of all Fulvio Pierangelini (whom she considers her true master) were, however, crucial.
Breast of Canette with braised onion and apple water
All this contributes to train her, to give her the necessary tools to face, thanks to
Pierangelini, the role of executive chef at the
Rocco-Forte Collection. In 2011 she arrived at restaurant
Se.sto on Arno, inside the
Westin Excelsior Hotel in Florence, where you can still find her.
Her style starts, without doubt, from the Mediterranean cuisine culture, among her influences, however, there are certainly also the many things she learnt during a two-month internship at Noma with Renè Redzepi (who also has Albanian origins, on his father’s side). All this is re-elaborated and interpreted with lightness, with an approach that is capable of moving from tradition to innovation effortlessly.
Entiana Osmenzeza’s Summer mosaic
An example of this, among the many dishes that
Entiana presents at
Se.sto On Arno, could be the
Summer Mosaic, a salad that plays on different textures, very colourful and craveable, uniting Mediterranean and Nordic culture, while
Entiana’s interpretation of
Smørrebrød is a rather faithful one, just like the
Spaghetti from Gragnano with blue fish ragout is also very Italian and very balanced. Desserts are no less so, in particular the Pears with apple cider with extra virgin olive oil ice cream remain stamped in your memory.
Spaghetti from Gragnano with blue fish ragout
Even the place where you can meet
Entiana Osmenzeza’s cuisine is unique. The modern restaurant of the Westin Excelsior offers one of the most beautiful views of Florence. Which you can contemplate while tasting a cuisine whose taste and pleasantness are always the main focus.
SE·STO on Arno, The Westin Excelsior
Piazza Ognissanti, 3
Florence
+39.055.27152821
info@sestoonarno.com
Average prices: starters 22, first courses 23, main courses 30, desserts 14 euros
Always open, for lunch and supper
