The bistro right by the cable car.

From the kitchen

Cooking is about honesty, not posing

For years I cooked in quality restaurants abroad, where every detail matters. It taught me discipline, respect for ingredients and the fact that flavour does not happen by accident. At the same time, I know that real quality is not proven only in the calm rhythm of fine dining, but also when you have a few minutes and a queue of people in front of you who simply want to eat well.

For me, the bistro below the cable car is not a compromise.

It is a different kind of challenge: to combine speed, accessibility and flavour in a way that makes sense. I watch the choice of ingredients, the simplicity of preparation and the way the food looks. Because even quick food can be prepared with love and, for someone, become that small pleasant moment they take away from the whole day.