Yoshihiro Narisawa

Renowned chefs are creating intimate spaces where they can relax and showcase their creative freedom beyond their high-profile restaurants. Cenk Debensason of Arkestra and Nicola Scandella of Monteverde stand out in this trend.

At Locale Firenze, you need to engage all your senses to fully appreciate the food in front of you. Relying on just one sense isn't enough. For instance, the petite burrata, presented on a pink plate with gold leaf trim, is actually crafted from pine nut milk and pulp instead of cow's milk, offering a unique flavor that surprises you when you taste it.