Until recently, almost any restaurant and even a banal pizzeria made unusual an open kitchen. Today, however, this approach is increasingly becoming a marketing tool, and it is even clear why: this element intuitively inspires guest confidence in the establishment and its dishes, emphasizing their fresh format. But the majority of real processes are still hidden from the guests and 99% of them can not be fooled by a beautiful chef in a white cap right in the hall.
It is the ability to get into the real kitchen of the institution, to see what is happening behind the scenes of gastronomy would make it truly extraordinary.
This is the approach we intend to take with the new project, which will open in the capital in October. Our guests will immediately find themselves in our… kitchen, and the chef will be taking orders and preparing meals in front of them almost from the very beginning. Of course, you shouldn’t expect white refrigerators and chefs in polyethylene, but it will be a really working station. And in this restaurant there will be no waiters, and you will be served by… chefs. By the way, abandoning waiters in favor of chefs is also a way of making a statement: fine dining has not yet ventured into this.