2 - Engaged
i
Two areas of responsible practice are confirmed here: cooking that follows the seasons, and a kitchen built around plants.
The menu is rewritten every day, and the vegetables, grains and legumes on it are organic and picked for what the season offers rather than held to a fixed card. Plants carry the plate rather than accompanying it: dishes are vegetarian and vegan, composed on vegetables, ancient grains such as sorghum, millet, einkorn and quinoa, forgotten legumes and wild herbs, with raw preparations among them.
The organic food market the kitchen cooks from, in the same room, holds organic certification.
The impact dimensions
Low waste & circular practices
Sustainable animal products
The kitchen sources ingredients described as km 0 directly from the organic market on the same premises; the menu is rebuilt daily from that assortment.
The bistro page states that the kitchen uses high quality ingredients that are exclusively organic and km 0. The kitchen's stated supply route is the in-house organic and biodynamic market in the same room, which is a short and traceable route to the plate.
The kitchen rebuilds its menu every day, selecting from the organic market's seasonal assortment. The certified organic market is located in the same room, making it the immediate and continuous supply base for the bistro.
Strongest source Restaurant submission
The menu is rewritten every day to follow seasonal availability; independent coverage confirms daily rotation using organic seasonal grains, legumes and vegetables.
The restaurant rebuilds its menu every day. A June 2025 article in an independent Milan publication states that the chef prepares dishes with organic seasonal grains, legumes and vegetables. An April 2024 piece in Grazia documents the same daily rotation built around seasonal organic ingredients.
The restaurant's own pages describe the chef combining ancient grains with seasonal vegetables, aromatic and wild herbs and forgotten legumes. A sector directory describes menus built around the cycles of nature.
The restaurant builds recipes while avoiding waste as a stated kitchen principle; the company story sets defence of the environment as part of its founding mission.
The bistro page states that the chef and team build balanced recipes while avoiding waste. The company story sets out defence of the environment as part of the founding mission.
Strongest source Restaurant submission
Independent coverage describes the lunch offer as vegetarian and vegan, though the menu also includes conventional dishes and dairy products; animal products present sit within the certified organic assortment.
Recent independent coverage describes the lunch offer as vegetarian and vegan. A vegetarian sector directory describes the lunch dishes as mainly vegetarian and partly vegan. The restaurant's own bistro page lists conventional dishes alongside the vegetarian and vegan ones. A 2013 article describes the evening wine bar at this address serving organic cured meats and unrefined cheeses.
Dairy and eggs are present in the kitchen's output, through breakfast yoghurt and cheeses. Any animal products present sit within the certified organic assortment.
The restaurant hosts a recurring programme of public and educational events: courses, tastings, conferences, exhibitions and presentations, including book presentations and meetings with doctors.
The company story frames customers as members of a conscious community carrying shared values and states that the venue hosts courses, tastings, conferences, exhibitions and presentations. A sector magazine directory adds book presentations and meetings with doctors to this programme. A 2013 article records winemakers and farmers being hosted for tastings.
Strongest source Restaurant submission
Vegetables, grains and legumes are the structural centre of the kitchen; the menu is built on ancient grains, forgotten legumes and seasonal vegetables, with raw preparations included; any animal products present are minimal and certified organic.
Vegetables, grains and legumes are the structural centre of the kitchen. The restaurant's own bistro page describes the offer built on ancient grains, forgotten legumes, seasonal vegetables and wild herbs with raw preparations. The morning offer is fruit, cereals, vegan pastries and pressed juices.
A June 2025 independent article states that the chef prepares balanced vegetarian and vegan dishes from organic seasonal grains, legumes and vegetables. Grazia published the same description in April 2024. A vegetarian sector directory describes the lunch dishes as mainly vegetarian and partly vegan and lists the venue as a vegetarian biobar. The venue is carried by both a vegetarian and vegan restaurant directory and listed under vegan on a review platform.
Sourcing signals
✓
Certified organic ingredients
Two independent Italian publications describe the venue as holding a certified organic food market (minimarket biologico certificato) and state that the chef draws ingredients directly from that shop for the bistro's dishes. The restaurant's own pages state that bistro ingredients are exclusively organic, and that the assortment is organic and biodynamic.
