“We combine the simplicity and genuineness of the typical dishes offered by Italian trattoria, with the utmost attention to the raw materials’ quality, focusing on the freshness of the ingredients and the contemporary reinterpretation, also in plating.” This is how Giancarlo Perbellini, acclaimed two Michelin star chef, describes the common thread among his many restaurants: ‘Casa Perbellini’, ‘Locanda 4Cuochi’, ‘Tapasotto’, ‘Capitan della Cittadella’, ‘Du de Cope’, and ‘La Dolce Locanda’ in Verona, ‘Il Dopolavoro’ in Venice, and ‘La Locanda’ in Hong Kong. In the near future two new ventures will expand this list, an informal bistro, ‘Locanda – Giancarlo Perbellini’, in Milan and a more refined restaurant, ‘Pergola – Giancarlo Perbellini’ in Manama, Bahrain’s capital.

Perbellini will personally take care of the launch of each restaurant to then pass them in the hand of teams of young professional while maintaining the supervision. ‘Locanda – Giancarlo Perbellini’, in Milan, will be inaugurated at the end of March and, following the launch, it will be in the capable hands of Michael Pozzi, who has already worked at ‘Tapasotto’, and who, for the first five months, will be joined by the tried and tested Antonio Cacciapaglia and Rosalisa Guagnano of ‘La locanda – Giancarlo Perbellini’ in Hong Kong. On the other hand, works on ‘Pergola – Giancarlo Perbellini’ in Manama, inside the 5-star resort The Gulf Hotel, will not start before the end of July at the end of Ramadan. “Here too, the philosophy is the one of our Italian bistro, but with a further refined attention to service and plating, in line with a five-star structure” said Perbellini.

Ilona Catani Scarlett

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