This is a place that looks like it has experienced the passing of time with a pragmatic lack of interest: during WWI this was a powder keg, the border was close by. In this place of historical frontier, blending cultural elements is not a choice, but part of the roots of the territory.
Here Antonia Klugmann can allow her art to develop without any limit, capturing the inspirations given by this place with freedom. Her first goal, through her food, is to give a soul to vegetables that were alive until a few hours ago – you’ll see the chef in the morning, her back bent while she searchers for sprouts and fresh herbs, in the nature surrounding the restaurant - and now communicate through her cuisine.
classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it
Ristorante con camere
