Francesco BRUTTO*

Crowned Italy’s best young chef, Francesco Brutto favours a zero-carbon-inspired menu

 

  • Italian 2 x 1 MICHELIN STAR in two different restaurants
  • Italian creative cuisine
  • Zero Carbon Insprired centered on Terroir Ingredients

More 1  star chefs here.  Other Italian chefs here.

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Twenty-six new restaurants receive one star this year, bringing the number of one-star restaurants in the 2018 selection to 306. Among these newly star-rated establishments there is a large proportion of young chefs: 30% of the restaurants are run by talented young chefs under 35 years of age, and three of them – aged at the most 30 – get their first star: Francesco BRUTTO for Undicesimo Vineria.

Francesco, began his career right here, as an intern and then formed in the kitchen of PierGiorgio Parini to the Poor Devil for several years. Returned to Veneto in the kitchen of VeniSSa met Regis, with whom, in an apartment of Burano, created the restaurant of Dreams: UNDICESIMO VINERIA. The predilection of light cooking and spontaneous herbs are, together with the concentration of flavors, the signature of its cuisine always unpredictable and comforting.

Imagine to start a Trip, the light that illuminates every single table, envelops and isolates you from the rest of World. You are seated at our table, you are the Protagonists Of what is about to happen. The door of Kitchen Swings, you glimpsed the cook at the Work, hopping and enthusiastic. One MusicWrithing is the perfect soundtrack of a work Vibrant That’s about to wrap you up. The journey begins… Perfumes, flavors and textures that characterize our dishes. Never trivial, never equal to each other. You carrying In a path stretched to the Amazement Without ever losing sight of the Pleasure of eating and being at the table.

Crowned Italy’s best young chef, Francesco Brutto favours a zero-carbon-inspired menu centered on fish, other seafood and vegetables fresh from the ADRIATIC SEA and its islands: crunchy baby artichoke, line-caught sea bass or red mullet and wild duck delivered by local hunters.

 

 

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