Contemporary Italian cuisine, combining instinct and method
“I have never tried to define my style. I cook what makes my mouth water, what represents me, what I’d like to eat. I love traditional Italian cooking because it has a strong personality and few written rules. I’m not fond of very fussy, formal dishes: my relationship with food is always instinctive. How do I come up with my creations? Curiosity, taste experience, research and passion” says Andrea Costantini, our executive chef at the Hotel and at the REGIO PATIO Gourmet Restaurant.
From the breakfast freshly baked in our pâtisserie, to the sweet and savoury delicacies handmade in mid morning, light poolside lunches, aperitifs at the American Bar, the sophisticated evening menus... each moment of the day is conceived to treat you to a wonderful culinary experience, between tradition and modernity.