The chef
Daniele Cernicchi
Gubbio is where Daniele started and the place he chose to come back to. After his first years in kitchens around the town, from 2006 his work took him to London, Kazakhstan, Frankfurt and Paris.
Those years widened his technique and his outlook, until he decided to open a restaurant in his own town with a clear identity: tied to the region, contemporary in the cooking, familiar in the welcome.
My cooking looks for the meeting point between the tradition of Gubbio, the classic rules, and what I learned working abroad. I want every dish to have an identity, but above all I want people to feel good at the table.Daniele Cernicchi
In the room and in the kitchen
A team effort
Every service is the result of the people cooking and the people welcoming guests in the dining room, working to the same rhythm and the same care.
That is how Daniele's idea really reaches the table: not only in the dish, but in the welcome from the door onward.
Off duty
Gubbio is home too
For Daniele, coming back to Gubbio also meant this: his family, his life outside the kitchen.
It is a bond you can hear in the way he talks about his work: the same care he brings to the table for guests, he brings home to the people around him.
In the kitchen
The everyday work
Book
Come and meet him at the table
The best way to understand Daniele's cooking is to taste it. Or discover the town he starts from.