Il progetto di ristorazione del Gucci Garden di Firenze è stato affidato alla supervisione di Massimo Bottura, che ha scelto Karime Lopez, giovane chef messicana con importanti esperienze alle spalle, per la gestione della cucina. E’ quindi da questa commistione creativa e di stampo internazionale che nascono i piatti di Gucci Osteria, alle tecniche e alle suggestioni di paesi lontani si affiancano ingredienti locali, ne è un esempio la tostada di mais viola con avocado e coriandolo, accompagnata da una tartare di palamita toscana, o la chianina servita in formato pastrami. Non mancano piatti italianissimi, ma sempre sorprendenti e tecnicamente ineccepibili, come un risotto e gli spaghetti che cambiano spesso. Ambienti e mise en place rispecchiano la filosofia Gucci e completano una esperienza sicuramente nuova per Firenze. In primavera è possibile anche pranzare nel dehor, affacciato su Palazzo Vecchio.
The restaurant project for Gucci Garden in Florence was entrusted to the supervision of Massimo Bottura, who in turn chose Karime Lopez, a young Mexican chef with significant experience behind him, for the management of the kitchen. And so, from this creative combination with an international stamp, the dishes for the Gucci Osteria are created. They use techniques and elements from far-away countries flanked by local ingredients. One example is the purple corn tostada with avocado and cilantro, accompanied by a tartar of Tuscan bonito. Another is the Chianina served in a pastrami form. There is no lack of quintessential Italian dishes, and they are always amazing and made with exceptional technique. Examples include the risotto and the spaghetti which often change. The décor and the table settings reflect the Gucci philosophy and complete an experience that is certainly new for Florence. In spring it is also possible do dine outdoors facing the Palazzo Vecchio.
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