About
The main line of Konnubio's cuisine is the link with the territory, in which the Ligurian gastronomic tradition dominates, revised and re-proposed with new combinations that are never banal and always personalized. Passionate and expert connoisseur of the products and its preparations, the Chef puts his experience in the choice of raw materials, starting from the Ligurian sea fish that always arrives fresh several times a week; in the selection of flours for the preparation of bakery products, prepared by hand and always fresh every day, and in the choice of vegetables at zero kilometer. Each dish brings to the table dedication and study of details for a sensory experience that involves sight, taste and smell in the belief that hard work and complete dedication make the difference
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