sustainability

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Respect for nature and the land made us choose a sustainable approach for our restaurant, this is why we received the LEED GOLD certification for our building.
The materials were chosen with the least possible environmental impact, the air breathed inside the restaurant was measured and evaluated, as well as light pollution and the amount of water irrigated for each plant.

Heated through geothermal energy, this renewable source is also used to allow cooling of our cold rooms, which will feed the waste hot energy into the underfloor heating, contributing to this virtuous circle.

We have installed rainwater recovery tanks to minimise waste and allow for the irrigation of our garden.

We are the first certified plastic-free restaurant in Italy.
We have eliminated single-use plastic from our restaurant: a choice made to respect the environment that surrounds us, to make our suppliers more aware of their use, and to sensitise them to using compostable materials.


Almost all goods arrive without plastic packaging, from pasta (in cardboard) to rice in jute bags or glass containers.
In our restaurant we have done away with tablecloths to limit the use of water and detergents.
The napkins were purchased by us and will be washed in our in-house laundry to avoid plastic packaging and we will only use CAM (Minimum Environmental Criteria) products (which therefore comply with the minimum environmental criteria).

We started a natural vegetable garden situated at 500 m from our restaurant precisely to ensure the freshness and seasonality of some local ingredients.
We have embraced the philosophy of the Japanese Masanobu Fukuoka, who admired the perfection of nature and the spontaneous growth of forests without the help of man and came to the conclusion that there was no need to squeeze the earth for fruit.

In order to increase biodiversity and make our vegetable garden thrive, we used the clay balls: the seeds were protected by an envelope and scattered in the field waiting for the most suitable moment for their emergence.

Natural farming, or ‘do-nothing farming’, turns its focus to a silent respect for the earth.

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