After a path that has taken him through various national and international experiences, including time in starred kitchens, the chef returns to the Asiago plateau to realise a stripped-back project in which everything revolves around his own gastronomic vision. The setting reflects this approach: unadorned, sincere, and driven by a concrete passion for cooking. The menu is concise but well-defined, with creative dishes that assert a strong connection to the territory. Fermentation and raw material preservation techniques occupy a prominent place, while with the arrival of warmer weather lighter, fresher preparations come to the fore. The grill, however, remains central: a preferred cooking method that brings out the best in characterful meats such as the Foza sheep.