Chef Andrea R.

Trained in starred kitchens between Italy and France, Andrea has spent his career subtracting rather than adding. His contemporary Mediterranean cooking rests on a few elements chosen with care — an oil that truly smells of something, a vegetable in its moment, charcuterie sliced as it deserves. The right dish, he says, is remembered for one ingredient, not ten.

In your home he works as if the kitchen were his own: he selects and buys the ingredients from Qualimé partners in the days before, arrives with his own equipment, cooks, serves each course and leaves everything in order. You stay at the table, from aperitivo to coffee.

For restaurants he brings the same method in evening format: a signature menu designed with the house brigade, and a following happy to travel with him beyond his own kitchens.