Cooking is more than a colourful steaming bowl, a glass of white wine or a lovely mise en place. Is all that behind this: discipline, commitment, frenzy and determination.
"...expresses coherence and creativity, basing the preparations on local ingredients, but without falling into the trap of typicality at all costs. Next to the care of the dishes, the mise en place and the location, the room has a graceful service."
"...the guiding idea is to be inspired by seasonality, regional tradition, contamination with the experiences of the chef. The service aims and aspires to the level of fine dining with hospitality, comfort and attentive care of the guest."
Grilled octopus, purple potatoes, Tropea onion suace, beetroot and candiedCONTRASTI
Carbonaro D’alaska cooking "pil pil", apricot chutney and green chilliesAGLIO E OLIO
Linguine coocked in a pan with Cantabrian Sea anchovies, Crusco pepper and katsuobushiSPEZZATINO
Various typology of lacquered fish with teriyaki, leek suace and sea irMOZZARELLA
Pork terrine, pinneapple with vanilla, endives, Sichuan Pepper, soya mayo and avocadoDUCK
Confit of lukewarm duck, celeriac, leaves and balsamic vinegarMinestra Maritata
Reinterpretation of Napoli's soup, guinea fowl ravioli and its soupChi ha incastrato Roger Rabbit
Rabbit breaded in pank with mountain herbs, puree of carrots with anise and Roast potatoes
10 course menu by free interpretation of the Chef
Manage an excellent cuisine means facing with a real business, including the custumer's opinion and business rules. You can also find business man that decide to invest in restaurant's prosects without beeing a chef, defining restaurant's identity using the perfect match between the dining room and kitchen staff working through the choise of a chef de range. This is the case of John Restaurant, born from the aim of MR. Giovanni Esposito to invest in the restaurant sector, drive by his culinary vision, acquired over the years characterized by business mealsand in the best italian restaurants. Passion, deditation, clear food experience, focus an seasonal products are the core values of John Restaurant
The aim of John Restaurant is to offert to the customers a gastronomic experience. A journey between tastes and art for excellent meal preparation.
Ambition, passion and deep love for cooking has been the main point of Nicola Lanzi’s career, always supported by his talent, growed with expreriences both in nationally and internationally popular cuisines, improving and acquiring techniques and skills. Enhancing row products with experimentation and following Mediterranean tradition, are the key points of his culinary creations.
Competence, curiosity and constant hunger for knowledge are the characteristics that have driven the Maître Salvatore Matarazzo to embark on the onerous career in the world of hospitality. The encyclopedic food and wine knowledge, the result of continuous research and study, allows him to propose extraordinary combinations of wines and dishes, taking care of the pleasure and satisfaction of the guest throughout the gastronomic journey. Not only simple hospitality and service, but emotions.
Cooking is not just colourful steaming dishes, a glass of white wine or a nice mise en place. Cooking is all that is not seen: it is discipline, self-denial, frenzy and determination.