Seizes the opportunity
When many restaurants see plant-based as a limitation, Bellies sees it as an opportunity. New chef Edoardo Medda, previously of RE-NAA and Brisme Farm, is spoiled by working so closely with the farmers, using premium seasonal ingredients. The result is a simple yet sophisticated gastronomy presented with playfulness and creativity. The decision to limit the menu to 10 dishes gives the kitchen more opportunity to reduce food waste and give each ingredient the attention it deserves.
• Study visits with the staff to learn and develop
• A limit of 10 dishes in order to not overproduce
• Much of the tableware is from local artisans