La Rei Natura - Il Boscareto Resort

Michelangelo Mammoliti and his brigade are waiting for you from March 1st.

WELCOME

The project designed and created by interior designer Stefano Guidotti stems from an inspiration by Michelangelo Mammoliti, who wanted to reinterpret and extend the concept of service. The idea is to create a continuous process that starts in the kitchen and embraces all the areas of the restaurant.

Stefano Guidotti’s project is the embodiment of the chef’s philosophy: transforming the tasting experience into a journey, where every moment, from snacks to main courses to pastries, receives the proper emphasis, with always different settings, where not only the dishes but also every member of the brigade takes center stage, called upon to prepare dishes at one of the dedicated stations, right before the guests’ eyes.

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Interiors 2

Preparazione

Aperitivo

APERITIF

As regards the general layout of the restaurant, this is divided into three distinct environments, which represent the different time frames over which the chef’s offering is developed.

DINING ROOM

Adobe walls, one of the oldest construction materials, a pure, natural product with a unique texture. Terracotta floors, laid like a network of Roman roads. Fabrics, blinds, resins and metals innatural yet well-defined hues, because colour is not just the basis but a part of everything.

The natural element is fundamental in the creation of a recipe. And I wanted this approach to find continuity in the restaurant, with interiors which convey nature without having to explain anything. Everything is simply before your eyes,” says chef Mammoliti.

SHARING TABLE

A private room seating eight, in which chef Mammoliti prepares a free-form menu, developed specifically for that group of diners, in constant communication with sommelier Alessandro Tupputi who will have a selection of exclusive labels precisely in this space.

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Interiors 14 5

Brigata 8_LR

Caffè

PATISSERIE

Ending the journey is a room dedicated to thes weeter side, where the pastry chefs can be watched as they prepare the desserts and patisserie.

This is a moment so important that we have dedicated a place not only in our narration, but aspecific physical space as well. Where everything seems to restart from the principle, starting with the planning and preparation. The perspective changes but not the substance.