The Restaurant
THE GENUINE PRODUCTS OF OUR LAND MEET THE CREATIVE FLAIR OF A TALENTED CHEF TO CREATE MOMENTS OF PURE ENJOYMENT.
The Concept
THE HIGHEST EXPRESSION OF RAW MATERIALS. THE SEARCH STARTS FROM AFAR–FROM THE PRODUCTS’ ORIGINS TO THE REDISCOVERY OF ANCIENT ORGANIC MATERIALS, ALL FREE OF GENETIC MODIFICATIONS THAT ARE NOT THE WORK OF NATURE ITSELF.
A FOCUS ON SEASONALITY AND TERRITORIALITY MEETS ORGANIC PRODUCTION CULTURE. A LAND–OURS, GENEROUS AND ABUNDANT–OFFERS EVERYTHING WE NEED TO CREATE BONA FIDE GASTRONOMIC EXPERIENCES.
A FOCUS ON SEASONALITY AND TERRITORIALITY MEETS ORGANIC PRODUCTION CULTURE. A LAND–OURS, GENEROUS AND ABUNDANT–OFFERS EVERYTHING WE NEED TO CREATE BONA FIDE GASTRONOMIC EXPERIENCES.
Dishes
Restaurant Concept
THE CUISINE OF THE MINIMI FRIARS IS THE PREDECESSOR OF THE MEDITERRANEAN DIET. MORE THAN 500 YEARS AGO, CALABRIAN FRIAR FRANCESCO DA PAOLA CODIFIED THE CUISINE: FISH, VEGETABLES, LEGUMES, AND GRAINS–AND A LOT OF IMAGINATION IN THE KITCHEN. THE SAINT OBSERVED THIS STRICT LEAN DIET ALL HIS LIFE AND PRESCRIBED IT TO HIS FOLLOWERS: THE MINIMI FRIARS. HE IS SAID TO HAVE DIED AT AGE 91.
Discover our menuThe raw materials
WHAT THE LAND GIVES US, WE RESPECTFULLY WELCOME AND SKILLFULLY REWORK. THANKS TO THE CREATIVITY OF AN ARTIST IN THE KITCHEN, THE FOOD IS TRANSFORMED INTO EXPLOSIVELY FLAVORFUL DISHES.
SEA AND LAND ARE WONDERFULLY COMBINED AND MANIFEST IN RECIPES THAT ARE TYPICALLY SIMPLE BUT SURPRISING IN THEIR REINTERPRETATIONS.
Our philosophy at the tableSEA AND LAND ARE WONDERFULLY COMBINED AND MANIFEST IN RECIPES THAT ARE TYPICALLY SIMPLE BUT SURPRISING IN THEIR REINTERPRETATIONS.
The Concept
THE CUISINE OF THE MINIMI FRIARS IS THE PREDECESSOR OF THE MEDITERRANEAN DIET, CRAFTED BY CALABRIAN FRIAR FRANCESCO DA PAOLA MORE THAN 500 YEARS AGO: FISH, VEGETABLES, LEGUMES, AND GRAINS COUPLED WITH PLENTY OF IMAGINATION IN THE KITCHEN. THE SAINT OBSERVED THIS LEAN DIET ALL HIS LIFE AND PRESCRIBED IT TO HIS FOLLOWERS: THE MINIMI FRIARS. HE IS SAID TO HAVE DIED AT AGE 91.