Simone Perata’s has been a round trip: From the «Torretta» he set off for his first experience in a kitchen on the Navy ships, and to the «Torretta» he returns to revive a Ponente Ligure that needs a spark. An open-plan kitchen with a frightening pass right on the dining hall and a broad-range project.
Add the chef’s ambition and a grandmother up the hills with her small focaccias to the mix, and the meal is served. In his dishes, the best of the Riviera’s coastal and inland food blends in a more or less creative way, with some woodland top quality products to highlight his international ambition.
cresciuto a pane e Inter, eno-gastro-turista per lavoro e per passione. HR manager pentito, nel 2018 corona il suo sogno aprendo Maso Zambo, agri-lodge in Valsassina con "ristorante gastronomico di campagna"
Ristorante con camere
