Chef Fabrizio Garofolin draws from the rich culinary heritage of the East to brilliantly reimagine a medley of Mediterranean and Asian traditions. Fabrizio’s distinct culinary flare arises from his multicultural Peruvian-Italian roots, his rigorous training at Le Cordon Bleu, and his immersive time spent in Japan. Within his dishes cultures exchange and coexist, balancing the ancient and the modern, with innovative flavors that celebrate the evolution of the here and now.
Thoughtfully designed by Esteban Bressan, echoing the Japanese principle of Wabi-Sabi, the space invites us to reflect through its monastic design and textured palette of natural materials–including unfinished wood, concrete, and stone. Bressan’s clean-line, beautifully designed architecture is expertly married with the soft sunlight that pours through purposefully designed large windows. The overall effect is a casual yet elevated abode with modernist sensibilities and a striking sense of serenity.