In the summer of 2018, the Neapolitan Domenico Condela took up office at the sixth floor of Grand Hotel Parker’s. His fondness for French neoclassicism steered him towards a voluptuous style, focused on taste and flavors, supported by cooking methods that rule out clean and cut meats or low temperature cooking and prefer à la minute procedures.
From the menu: Nature is a dish that explains the chef’s proud taste for vegetables; Barbaresco, a second course of meat, is a small masterpiece for its cooking techniques, the blend of flavors and the perfect service temperature.
classe 1973, laurea in Filosofia, giornalista freelance, coordina i contenuti della Guida ai Ristoranti di Identità Golose dalla prima edizione (2007), collabora con varie testate e tiene lezioni di gastronomia presso diverse scuole e università. twitter @gabrielezanatt instagram @gabrielezanatt
Ristorante con camere
