Conscious of feeding the body, mind and spirit
My father Adriano Zanotto, Parco Gambrinus chef, was my first teacher. At a time when no-one talked about organic produce he bought and used only unrefined salt, top quality flour and locally grown vegetables and personally dotted the park with signs inviting people to love the grass as an enchanted form of life. From his teaching, handed down to him by his father Luigi, owner of the already historic Gambrinus, I have learned a sense of responsibility and the intellectual honesty involved in offering recipes that immediately please my guests and are at the same time the result of a thorough knowledge of the principles of nutrition, consciousness of the value of associating different types of food and sustainability in their preparation.For this reason I dedicate passion and attention to producing dishes in which minimalism mixes with creativeness, my artistic taste allies with design, and attention to the needs of those who follow the new vegan and vegetarian trends and of those who suffer allergies and intolerance does not restrict the great pleasure of dining.
See biographical notes on Pierchristian Zanotto on the page: restaurant > the chef