A grandiose antique interior enhanced with paintings, vintage lights and elaborate wooden surfaces takes you back in time to the 19th-century, even though you’re still sitting in the heart of the buzz of Budapest. The cuisine follows Hungarian traditions and serves excellent dishes, desserts, wine and coffee. Elegance is not just a matter of exteriority. A unique and reliable equipment as Queen line Baron professionals choice has been the natural choice of Skill Trade Konyhatechnológia


Queen kitchen is in the incubator! A unique culinary concept in Philippines

In addition to his education credentials, Chef See has over 20 years worth of experience in the field of culinary arts worldwide, having worked at the Kempinski Hotel and Traders Hotel in China and at Bahnhof Buffet SBB Basel in Switzerland, among others. In the Philippines, Chef See has led the kitchen operations of Edsa Shangri-La, Hyatt Regency Manila and Tagaytay Highlands. Truly an international citizen.


  1. Tell us what is the main idea and the aim of this project. The Study by Enderun is a coworking and colearning center developed by Enderun Colleges. Our vision for The Study is to be a hub for innovation, both for educaiton and industry. This includes having an incubator space that can help support  budding entrepreneurs.


  1. It is the first project in Asia? It definitely isn't the first of its kind in Asia--or even the Philippines. However, that said, The Study definitely has a unique flavor and brand. For example, as a coworking space, we don't just offer our partners unlimited coffee or fast wifi, we give them access to seminars, cooking lessons, demos, and even gourmet lunches. In the same vein, for our incubator project, we plan to guide the start-ups we support by giving them more than just a free office. We want to coach them, mentor them, and give them access to funding that will help them sustain their businesses.


  1. What is an “incubator”? An "Incubator" space is a hub for start-ups to gestate their ideas and polish up their products/services before launching or within the first few years of launching.  We help to find investors for these start-ups and in turn, take pride in investing our resources in helping boost the Philippine economy.


  1. Are you thinking to expand the project to other countries?  We're definitely open to expanding in the future--after all, Enderun made its name by ensuring its international partners were of great caliber. However, at the moment we're focusing on our roots and really growing where we're planted. We're currently developing our incubator for start-ups that can operate from and live in our coworking and  colearning spaces.



The enchantment of a rediscovered place

There are places which have to be sought out with a particular passion in order to be found. Small dots on a map with the name written in

characters so small as to need a magnifying glass to be deciphered. Places immersed in silence, in the wind, in the sky. Places like Pudiano

di Orzinuovi, in the province of Brescia. A handful of inhabitants. A church. A noble palace where the Caprioli

counts still live today. A very narrow street, once lined with two rows of cypress poplars, now open to the horizon.

I was born here. This is my home. This is my silence, my wind, my sky.

This is me. I am Simone Breda.



A Traveller of taste


Born in 1985, Simone Breda, owner of the gourmet restaurant Sedicesimo Secolo in Pudiano, a hamlet of Orzinuovi in the lower Brescia region, received his first Michelin Star in 2019 only 32 months after opening. An important goal, as important as his training which started under the guidance of Gualtiero Marchesi, which led to him being hired as chef de partie at Albereta Relais & Châteaux in Erbusco, in the heart of Franciacorta. For two years he worked alongside chefs Fabrizio Molteni and Massimiliano Aresi before joining in 2011 the staff of Clandestino, the sushi bar of chef Moreno Cedroni.


My choice every day

One of passion and from the heart


For a chef, the kitchen is the means through which creativity takes shape, the cooker is the heat that turns ideas into offerings, projects into dishes. Yes, it is a tool, but its importance for the final result of a dish is very high, I would say fundamental.

Especially in a high-level culinary offering, where the quality of the raw material, the chef’s talent and cooking techniques go hand in hand.




What are the origins of Caffè Marziali and how did the idea of Caffè Ristorante Marziali come about?

When we talk about Caffè Marziali in Rome we go back in time to the historic Marziali coffee roaster founded by Leone in 1922, in the same area near Via Salaria in the heart of Rome.

After almost 100 years we’re back here with a new catering concept: the Marziali café-restaurant.

A bar that sets out to offer an original catering service in step with the times yet without overlooking tradition.


    What type of clientele do you cater to and what type of service do you offer?

Given the dual personality of bar and restaurant, our customers come in two types: those looking for a good blend of coffee to buy as a distributor and an end customer who wants to try it out, tasting fresh and ready-to-eat local products. A type that identifies with people such as managers, people travelling for work who don’t want to forgo quality while travelling.


   You have gone from the aroma of coffee to savoury flavours, offering a more complete catering service. How do you combine the two types of product?

Our focal point is the team. Our staff is qualified and specialised in the different areas: roasting, the coffee blends to be selected, management of the bar and the cooking side headed by the chef who takes care of the choice of raw materials, the blends of flours. Teamwork is therefore essential to ensure excellent service and to respond to the different types of customers.


 On the subject of raw materials, how do you choose those used in your food & beverage range?

Our mentor was Renato, the son of the founder Leone, who taught us an important concept: once you have chosen a good raw material you need to take care of it and know how to use it carefully. That's why our meats are all local and doc, our fruit juices are nectars chosen from selected suppliers. The same goes for all the food we use.


 What is never missing in your bar-restaurant? And what do you think should never be missing in the bar-restaurant in terms of service and quality?

Of course, there is never a lack of hospitality, courtesy and a focus on changing customer needs. The staff is and must be trained in this respect. The focal element is always the human relationship.


What are the needs of a café-restaurant?

The needs are created according to market demand. You always have to be on the ball and ahead of requirements. For this reason it’s essential to have valid and reliable equipment, suppliers who guarantee good, timely and quality technical support. You can't be everywhere and improvise in every field. That’s why it’s important to be able to delegate any problems to be solved to professionals.


 Speaking of needs, what do you expect from professional catering equipment in general and in your context in particular?

Our idea is that the choice of catering equipment is an investment and not a cost.

There should always be easy maintenance, the possibility of being supported and to be able to carry out the processes according to best practice.


How did you get to know the Baron brand of professional kitchens and what are the features that made it suitable for your set-up?

Baron is a brand that makes itself felt, known in the industry for its impressiveness and reliability. The consultant from Gn arredamenti guided us in our process of restructuring and the Baron brand seemed to us the most suitable solution for providing an original service, different and in another class.



Speaking of flavours, the chef of Bottega Vittoria Restaurant, Nicholai Popov offers some tips about his role.


  • What’s the dish on your menu that you most like to prepare? And which is the most complex?

The dish I love most to prepare and where I feel most creative is risotto. Made with veal sweetbreads, prawns and liquorice, it’s certainly a mix of interesting and special flavours.

The demanding dishes are also the ones that give most satisfaction and therefore preparing crispy scallops with sauces and foams with strong flavours is a pleasure for us.


  •      What is a chef’s greatest wish? What is yours right now?

Chefs have so many wishes that just pile up! Definitely to find a crew and a team to work with and trust. Personally, then, there are the more hidden dreams that start from the satisfaction of the most demanding customer up to recognition as a chef, which you try to achieve by chasing the (Michelin) "stars".



  •      What pays the most, tradition or innovation?

Tradition is the basis from which to start and which gives a soul to the dishes and to your service. Innovation is the means of conveying it and of putting over the passion for this work that is very hard yet unique in the world. One depends the other. Together they can give a lot. By innovating tradition, even the most demanding customer can be satisfied.




 Considering  the functional aspect, Gianfranco and Andrea from the BZ Group design studio reveal to us how the stages of designing and building Bottega Vittoria were carried out.



  •  How did the restaurant and bar design project develop and how did you choose the most suitable suppliers?

The Bottega Vittoria restaurant was developed from an existing design with an extension that led to a service of about 150 covers in a very touristy area, Piazza Risorgimento, a few steps from the Vatican. In addition to the bar service, the restaurant with meat and pizzeria was added.



  •      How did you combine the need for fast service with intense flows with the attractiveness of the design and the quality of the structure?

We carried out an important study, with the division of spaces between restaurant and kitchen where a large number of staff members have to move around. We created environments where every single person can focus on the processing of a product. The aim was to give flexibility, modularity and speed in service without sacrificing quality during intense flows.



  •    How important are the modularity and flexibility of the professional kitchens to be installed in a context like this?

They are fundamental and the equipment has played a fundamental role. In spaces like these, where design has to be combined with small spaces that have to give great performances, the choice of machinery that is easy to manage and clean and is reliable allows you to manage and organise the entire service in the best possible way.

Baron has helped us in this respect. The choice fell on a valiant brand that gives security to the chef and staff and guarantees an excellent after-sales service thanks to the sales network and partners.





The owner Amed Zouari started from the name giving an hint of what you can find entering in his restaurant located in Dubai.



  • Tell us about THE PIRATE


                 Le Pirate is about seafood and Pirates, two things everyone is passionate about. Le pirate is a seafood menu food with a Tunisian flavor.

                We chose the pirates to be our inspiration for our restaurant decoration.  We have one of the best Tunisian chefs who is serving the best seafood menu in town.


  • What kind of professional equipment do you need in a restaurant like this?


                 Cooking range,  grill, fryer, charcoal grill, salamander, bainmarie, chillers, freezeers, tilting pans, and ovens.


  • How important is the technology in the cooking process nowadays in your sector?


Very very important! In the old days, only the experienced chef can do the good cooking and it used to take long time. Nowadays, any entry-level chef can do the best cooking using the technologies plus in a short period of time, thus saving a lot of time.


  • How do you choose the equipment you work with?


Well it mainly depends on the menu we are serving and secondly of space constrains. Mostly we need reliable and flexible equipment which permits us to cook many different types of dishes due to our varied customers.


  • What are the features a restaurant should have to satisfy customers request nowadays?


By being different! Either by decoration, food quality service, or location. Let me tell you about us starting with the minute you get onboard our Pirate Ship

Decor: Woody and leathery pirate ship interior to make you feel special.

We would love to take your photo holding real swords and guns and shouting Aaaarrrggghhh!!!!

Menu: We offer pre-set full course options called “Feasts” with a variety of tastes and prices. From soup to dessert, you will be having fish, prawns, mussels, oyster, caviar, and lobster. You might also select à la carte or a continental breakfast in the morning.

Crew: The staff pirates are skilled, friendly and trained to make you feel at home. Feel free to chat, we chose only those with interesting stories to tell.



  • What are the most important challenges and the rewardings in your job?


The challenge is to gain the customers’ satisfaction, especially in this country we have customers from different nationalities and it is a big challenge to satisfy all the tastes.

Definitely the rewarding is seeing our customers leaving the restaurant with big smiles and satisfaction.


  • What is your “MOTTO”?. How is true in your job?


Like for others what you like for yourself”  I would only serve the food that I myself would like to eat, in terms of quality and neatness.

What is your advice to enterpreneurs and start/up which want to succeed in restauration?
I would advise you to rely on expert suppliers which can provide fine food, good quality products and equipment and a complete and personalized customer service. I’ d suggest seriousness and humility and a grain of folly in offering something out of the ordinary!

     And this is the way the real protagonist of the kitchens acts. Let's go to the Executive Chef Mohammed Romani


  • Mr Romani, did you always wanted to become a chef?


        Yes, definetely, since I was born! I feel happy when I stay in a kitchen. I belongs to 


  • How do you choose the products to use in your courses?


       Depending on the season and on the customers’ need. We provide various dishes consisting of seafood, fresh fish and Tunisian food,

       so it depends a lot on the season and the customer's requests that come from various nationalities.


  • Where do you get the inspiration for your courses?


       Mainly from our culture (Tunisian), I focus on introducing the old dishes in a modern taste. I also try to mix between Tunisian and European flavor.


  • Let’s speak about technology, why did you choose Baron?


     Well, we did not know about it until Marino recommended it. When we saw the products we found that it had a heavy duty hard structure and it is easy to use.


  • Tell more about “the soul” of this restaurant.


          The Pirates!!
          We offer a mix of sensations starting from the atmosphere up to the mix of international tastes and flavors and excellent fresh fish in a cool and unique environment!            It starts from the moment you get on board our pirate ship. The atmosphere is created by comforting lights and sounds.

          The music is carefully selected for the client to relax; however, he will listen to new songs whenever he comes to visit us


  • Which is the course of your menu you particulary love?


    Seafood platter! You can try all different seafood flavors in one dish



  • What’s the most important desire for a chef?


    To make customers happy and have no complaints. Having a good reputation and be sure that they can trust you.


Come to visit us and we promise to feast you, not only to feed you.


This is the story of Le Pirate Restaurant and Baron.  Do you want to tell us the story of your restaurant?


Send an email to







Do you need more?


Talent is also




A traditional kitchen in just 400 mm width of space.

A compact multifunctional appliance, the Baron Talent is a genuine cooking center that will change the way you cook and will come to your aid when other equipment in the kitchen is in use.




A touch-screeen control panel allows you to set cooking parameters with ease and store a variety of customised recipes, in addition to the pre programmed recipes.

Your dishes will always turn out perfect thanks to the temperature control with the core probe and sound alert at the end of the cooking process.




Talent works for you and optimises your workflow.

The use of the core probe, slow cooking and overnight baking allow a continuous production cycle, so that you always have dishes ready to serve at any time.




Talent guarantees quality, hygiene and limited weight loss of food thanks to preparation procedures such as vacuum, thermostatic cooking, and slow cooking.




Direct filling of the tank makes it easy to clean with the use of a simple microfibre cloth. A drain inside the cooking basin allows easy removal of prepared dishes to ensure a clean and easy way to transport the finished product.




We have sold you on the idea that Talent is perfect for you?


Click here to read more about it.




If you were wondering what are we doing around the world with our clients, discover what's going on.


Here one of our stories.


On the 14th and the 15th of March we flew to Dubai to introduce two new equipment that implement the latest cooking technology to our customer Marino Kitchen Equipment.


ALL-IN COOKING CENTER and TALENT save valuable time, space and money while offering superb food quality.


Talent can be used as a Fry top, Bratt pan, pasta cooker, steam cooking, slow cooking, kettle, and bain-marie.


The All-in cooking center can do all the 7 and plus tilting!


Moreover they are high in quality, easy to use, highly productive, flexible, and highly efficient!


How we did it? Not using boring slides or explanations but through a live demo cooking and a practical training.


2 days of intense activity helded by our Corporate Chef in collaboration with the area manager.


So if you want to participate to a Baron Demo Cooking just phone or email us, confirm, save the date and ...arrive hungry!


To see more pictures about the event click here.





It all started in the kitchen in the Villa Sagramoso. He was barely as high as the table, but young Marcantonio was already picking out the smells of herbs freshly picked in the vegetable garden, as the chopping blade swished back and forth over them.




As a grown-up, he discovered the cuisines of Antigua, Japan, and Milan, building up experience and learning to match different tastes and ingredients, once again discovering the marvels and thrills of cooking he had watched as a child. But now it was he who was the magician. Marcantonio discovered that every choice must be sought out and cultivated, and that it is a search without end. He was now ready to return. Back in Illasi, he renovated his neoclassical villa and opened the "Le Cedrare". 




Imagination, improvisation, and research are like flames that fire his creativity in taste, as he himself likes to call it. But creativity in the kitchen is not just a matter of passion – it’s the outcome of processes and timing that require almost scientific precision. Backed up by the most reliable, high-performance technology, this eclectic chef enjoys inventing and bringing to life his every idea. At a far remove from passing fashions, he accompanies his guests into a world of new tastes and the pleasure of creations that are perfect every time. Marcantonio has built up a personal style of his own: a mix of highly sophisticated combinations of tastes and an absolute focus on quality. Quality is not just viewed as an essential ingredient in every dish of his, but also as a criterion for selection that he brings to bear in every aspect of his profession, starting with his number-one assistant: his kitchen.




Cooking is a passion, but those who choose cooking as their profession need to be sure they’ll always find the reliability and spontaneity of a familiar place in the kitchen, where they can move easily and freely with their habitual gestures, ideas and rhythms.The lights, colours and atmosphere must respect the tastes of the chef and those who work with him. Beauty and practicality are essential for giving space to ideas and becoming the basis for the chef’s culinary art. The choice of a kitchen is, of course, the most important factor, for it is at the heart of every chef’s professional success.

Working in a kitchen that is as elegant and sturdy as a Baron inspires creativity and gives one instant access to all the most modern instruments that make a chef’s work that much easier, more precise and reliable. 

In a Baron kitchen, choice is the key concept behind every element: details, accessories, and materials, as well as creating the best solutions in terms of modularity and functionality. 15 years ago Marcantonio chose a Baron kitchen and the story is continuing...



To read the whole story of "Le Cedrare" click here.






The competition took place during Host exhibition for 3 days.


8 young chefs proposed spectacular recipes facing each other in an exciting culinary contest!

Every competitors used his fantasy and his knowledge to create a recipes and using at best the Mulfunction Talent. 

At the end of each day a jury tasted the dishes and declared a winner for "The best use of the equipment" and one for "The best recipes".

The competition was very challenging and every chefs took taste and tradition from their countries: Japan, Philippines, Russia, South Korea and obsviously Italy.


First day: best dish and best use of Talent to Gabriele Pavia from Albugnano (AT), presenting a plate of duck breast and vegetables with a perfect cooking.

Second Day: Helena Shcukova from Moscow obtained the award as best dish; Song Hee-Wong, from South Korea was the best at using Talent multifunction.

Third day: Italy dominated, with the preparation of Sara Garbarino of Trofarello (To) as Best dish and Gabriele Pavia as Best Talent Use.

To know more about this event in particular and Barons' events click on the Baron's B below!

You can see the videos about the contest and other interesting pictures!








Jonathan Player knows it very well and it is why he identified this in his role managing a group of day nursery schools. Jonathan and his father John own the Seymour House Day Nursery School, a 24 Nursery Schools structure located in Essex (London) and in the surrounding area.

Instead of cooking from scratch in each of the schools they decided to have everything made in a purpose made “Central Production Unit” so they could control the quality, nutritional values and costs for all their schools.

For such a large operation they needed the help of a Catering Designer and project manager for the whole installation and selected Steve Hammond, Managing Director of PHCC Ltd from Shenfield, local to the project... When it came to the Catering Equipment supply, Steve mainly turned to the brand Baron Kitchens for professionals, which has been distributed from Universal Foodservice Equipment for 16 years in UK.


Let’s discover more about this interesting project through the impressions of Steve Hammond.


1 Let’s Talk about PHCC LTD.


PHCC Ltd is a design, supply and project management company based in Shenfield, Essex (UK). It is owned and managed by Steve Hammond who has many years and wide experience in the Catering Equipment Market. His Company deals with Blue chip companies and has designed and supplied companies like Giraffe Restaurants, Browns Hotel , London, The Howard Hotel London as well as many YO SUSHI restaurants which he is still involved with, and supplied most of them with Baron Equipment.


2. What are the most important aspects to consider when designing a professional kitchen like the one in The Professional Nursery Kitchen?


Obviously space planning and flow of staff and food are vitally important but so is the selection of materials, ventilation and food temperature control. With these are considerations to all food hygiene requirements and all environmental laws to be attained.

From then is the selection of equipment? Is it environmentally up to speed, is it durable to stand the test of time, is its performance good and reliability sound and equally will the company supplying the equipment be able to support the products with a good parts and service support.

I have used Baron in many projects and their new high tech Bratt pans and Combination Ovens are perfect for this kind of project. Because they are really flexible and they can be used in various type of structures: hotels, restaurants and also in central cooking unit used to cater as in the case of the Seymour nurseries center.


3. How to combine efficiency and design?


Space planning is vitally important as if you get it wrong, the whole of the design might fail. So first in any design I plan the space requirement which often depends on the shape of the building which sometimes restricts what we can do and so have to compromise. On new builds, like this latest CPU for the Professional Kitchen, we were brought into the project by the Player Family even before a brick had been laid and were able to produce a really efficient plan and produce drawings for the M&E contractor for services and the Builder so that they could start their work. After that we worked with the client to decide operational needs, food production capacity requirement, staffing levels and legislation.

From those elements we then started to think about equipment and its performance levels. We chose the Ali Group brand Baron Kitchens for professionals and in conjunction with Roger Flanagan of Universal, the detailing began to take shape to eventually at a point a final design and Specification was achieved.


4. What are the most hygienic and safety parameters to consider when you plan a professional kitchen?


There are many regulations anyone designing a new kitchen must comply with all mostly covered in the UK by “The Food Safety Act” and they all have to fit the industry and European standards, which sets out the regulations for the storage, preparation, serving of food and the flow of food and dishes plus many other areas to ensure the safety of fresh and raw food during its process through the operation.

This regulation covers almost all but there are others to consider:

- Ventilation Regulations have to comply with inside and outdoor air quality;

- Water and waste are covered by the WRASS regulations to prevent cross contamination (Waste and incoming water);

-Finishes should be impervious and non-absorbent and easily cleaned and subject to “Building Regulations”;

-All services have their own (Gas/Water/Waste/Electrical) controls to consider also;

-Catering equipment carries its own requirements which also are numerous to ensure all is safe and presents no danger to the user.


5. How did the relationship with Baron take shape?


It all happened at the beginning with a project for Browns Hotel in London. Universal first met Steve when he specified and designed Baron Kitchens for professionals in the world famous Browns Hotel in London. The first cooperation between PHCC and Universal and in fact Baron’s first ever order in the UK in the year 2000 and it’s still going after 17 years, a testament to the Baron quality, elegance, solidity and strength.

After the success of that project Steve started to promote the Baron kitchens for professionals brand and the personal friendship between him and Roger Flanagan grew into a really close and growing business.

I have used Baron in many projects from Casual Dining to Hotels and Chain brands to Premier Dining operations and recently two huge Central Production Units, both of which I chose Baron for their solidity and reliability.


The reaction from day nurseries has been fantastic, with fifteen joining when the service has started on the 1st of May. The Managers and staff of those settings have said how they now feel more able to meet children’s dietary needs and parent’s expectations. They said how they feel supported by a team of professionals, able to seek advice and as a result, more confident talking to parents.


Designing a kitchen could not be easy, but is very challenging! 


This is the story of Seymour House Day Nursery School and you want to tell us the story of your restaurant? 


Send an email to






Born in Marsala, Sicily,  he has been turning his passion into a job for 20 years. We are speaking about Nicola Sammartano, Executive chef of “L’Astrako” Restaurant, recently opened in Favignana, a beautiful island situated in Sicily.

When he was 18 years old he moved to Naples where he worked and trained himself in the catering by “L’Antica Pasticceria Mungiguerra”, situated in Aversa, and then in the gastronomy at the “Four stars Hotel Marcantonio”.

Let's learn more about his story....


 Did you always wanted to become a chef?


I say that it was written in the stars. I’m come from three restaurants’ generation, I’m grown in this location and I always wanted to express this passion and transmit it to people with my creation.


How do you choose the products to use in your courses?


I choose the quality and the genuineness, not only entrusting to everyday vendors, but also going personally to the market, where I can find traditional aromas and flavours, in particular the ones of my land, Sicily.


Speaking about food, Made in Italy has always been synonymous of excellence. How does the international cuisine influence it?


Made in Italy always makes us stand out in the world. I’m tied to Italian typical products and tradition, and I get inspiration from Italian gastronomy Academy history and slow food, but I use also all the incitements and the innovative ideas coming from international cuisine.


 How much is important the technology in the professional restaurant industry for a chef nowadays?


Despite I’m still fascinated by the traditional cooking with wood oven, I’m aware of the importance of technology for a chef because permits you to manage and optimize the work, to reduce cooking times and to store food perfectly ensuring the highest cleanliness level.


Where do you get the inspiration for your courses?


The inspiration…weel, let me thank…it cannot be revealed....! Seriously, I get inspiration from the sea, the wind and the sky, from Sicilys’ flavours, while I speak with fishermen and I enter in old small stores. I try to not repeat myself while I am cooking and to follow the inspiration of the moment realizing something good and out of the ordinary.


Let’s speak about technology. Why did you choose Baron?


I chose Baron because you can find uniqueness and elegance in its lines. Baron strike you for his roundedness and the peculiarity of the elements and the beauty and solidity of the steel. Baron gives you functionality and permits you to move with naturalness in the kitchen. It has something extraordinary but it give you safety and professionalism.


Tell more about “the soul” of this restaurant.


To find out the soul of the restaurant you should go upstairs and... looking at the sky....!

The name is Astrako, because “Astrachi”, in sicilian dialect means “ roofs”. In the ancient Sicilian houses, during summer nights, people used to get up to the roof, spending time speaking about the day passed, sipping good wine and enjoying the sea breeze. At the Astrako, when you will get to the penthouse, you will relive this tradition, tasting delicious fresh fish and looking at the stars.

I chose this name personally together with the restaurant owner, engeneer Russo and his brother Gianfranco. We are sure that it will give an original touch to the location.


Which is the course of your menu you particulary love?


All my courses were born from a signature kitchen. In fact I sign all my menus. Regarding to the Astrako menu, certainly I will work towards about the offers of the sea of Sicily.

The course that I suggest is: truffle sea with red shrimp on a oysters mush.


What’s the most important desire for a chef?


I’ve never tought about it....sincerely noboby never asked me this question!

I think that is the longing to do a good job, transmitting the passion that I have for cooking through my creations and realizing that customers trust me and appreciate my talent and my effort to get better every day.


This is the story of L'Astrako restaurant and Baron.  Do you want to tell us the story of your restaurant?


Send an email to