Lorenzo Vecchia’s reputation as Italy’s most ethical chef makes Ahimè a top address for regional and seasonal cuisine. The unconventional restaurant relies heavily on the farm-to-table concept, with vegetables being the main protagonist. The menu evolves over the course of the year with the harvest opportunities in the in-house garden and the small producers with whom the restaurant cooperates.
Bread is a stand-alone course on the menu. It is intended to enhance the seemingly mundane product that requires an incredible amount of work to produce. The grains come from Emilia, and more than ten-year-old mother yeast is used.
In the selection of wines, the chef is guided by his irrepressible curiosity and good practices, upright winemakers, as well as environmentally friendly drops
Interior Design
Gian Marco Bucci
Design
Custom made, Et al., Serax, &tradition
