Osmosi Montepulciano

Chef Mirko Marcelli

exaltation of taste

Class of 1988 Mirko grew up in the roman countryside, he was formed in the culinary institute and in the kitchens of some of the best Italian and foreign restaurants.

Class of 1988 Mirko grew up in the roman countryside, he was formed in the culinary institute and in the kitchens of some of the best Italian and foreign restaurants.

ESALTAZIONE DEL GUSTO

L’emozione di un percorso di sapori autentico nasce dalla ricerca di prodotti di stagione e dalla capacit√† di innovare.

A cuisine made of materia and sostanza, in which the focus is on the flavors and their evocative abilities. Dishes are typically composed by a few ingredients but expressing their maximum potential, without any particular constraints except for quality and taste.

A cuisine made of materia and sostanza, in which the focus is on the flavors and their evocative abilities. Dishes are typically composed by a few ingredients but expressing their maximum potential, without any particular constraints except for quality and taste.