AtCafé Restaurant Excelsioryou can choose from exclusive dining opportunities: a breakfast, a sandwich or lunch in the outdoor area or in the most intimateroom, afternoon tea, surrounded by one of the most beautiful squares in Italy.
Or the delicious culinary creations in our restaurant.
CHEF MANAGER GIORGIO BARDI
A GREAT SIGNING FOR KITCHEN AND ELEGANT
A TASTE OF THE ORIGINS, A LAND EXTRAORDINARY
Born in Carbonia (Sardinia) in 1976. By attendingoften the kitchenGrandma Iolehanging on his skirts, is passionate about the intense flavor of its canned tomatoes or its simple but delicious and unforgettable 'slices' Giorgio buy from the butcher, perfumes ingrained in the memory, as all those products that the earth Sulcis could offer;so soon he began frequenting the kitchen, colliding with a complex world for a naive child, much to disarm him and think that it could never be an heir worthy.Self-taught, nourished great admiration for chefs asNico RomitoandHeinz Bech, great examples of respect for food and for customers.
THE ACADEMY AND THE FIRST GREAT EXPERIENCE
He attended the Academy of Culinary Arts where Étoile is lucky enough to meet the chef that will completely change the vision of the kitchen:Corrado de Virgilio.Together with the teachers Stefano Laghi, Sergio Mei, Franco Luise, Gianluca Aresu, Edo Komori can figure out what this profession as well as being an act of love is to give joy to others: the profession most beautiful in the world.The great chef SardinianAchille Pinnaspurs him to go out to make other experiences, so he decides to leave for Switzerland Destination Gstaad -Grand Park hotelwith inside a well-known gourmet restaurant.
Joined the Executive ChefGiuseppe Colellaand so many opportunities to direct everything, take the kitchen reins and in a few years with the faithful brigade reached important milestones, going over with flavors and aromas that was in China the fantastic journey of Marco Polo, stirring harmony with all that know Eastern reported by him in his Milione with Venetian cuisine that at that moment in history had a period of great splendor, without forgetting its roots.
GROWTH AND THE RETURN TO ITALY
Collaborated in the creation of a memorable evening withPhilippe RochatandBenoit ViolerHotel de la Ville in Crissier (Lausanne),Patrice Caillaultof Domaine de Rochevilaine,Andre Jaegerof the Rheinhotel Fischerzunft,Oth Sombath, great Thai chef, the Indian chef par excellenceVineet Bhatia.
Leave the Swiss after ten years to take his brigade with a new challenge: the opening of the famous Caffè Excelsior Portofino entering on tiptoe in compliance with the magnificent work done by the Santin family.All this thanks to a French entrepreneur who believed in him and gave him a chance 'to embark on this new adventure.
A SELECTION OF OUR DISHES
LUCA IDINI: SOUS CHEF AND PASTRY CHEF
Our kitchen will be a simple but elegant cuisine, a cuisine made of few elements and where the product research is the basis of our work, we worked and prepared at the right time with the right cooking.
The purpose is to give culinary experiences along with a fantastic location as Portofino can give something unique.With my faithful brigade that follows me step by step through and with which we have created a chemistry that I am sure will give us great satisfaction.
Our goal?Give joy with simplicity and win a bet: to bring this historic the very high levels it has always deserved.