We’ve collaborated with some incredible chefs over time, but having our partner Nino Di Costanzo with us for three nights? That was something else. No big announcements, no grand expectations—just the idea of bringing one of the best into our space and letting magic unfold.

From February 27th to March 1st, Nino took over our kitchen, crafting three very different dinners, each one telling a story through food. There wasn’t a set theme or forced structure—just pure creativity, the kind of cooking that happens when you trust the ingredients, the moment, and most importantly, the hands preparing them.

Although through various collaborations with Nino we have had the privilege to watch him cook and taste his creations watching him in action always baffles me. The way he moves, the way his hands worked with absolute precision yet without hesitation—there is an ease to it, like someone painting but knowing exactly where each stroke should go. And the food? Well, let’s talk about that.

February 27th: The Art of Taste

The first night set the tone—an ode to the sea. There’s something about fresh seafood that carries a quiet elegance, a simplicity that speaks louder than complexity ever could. The flavors were pure, delicate yet bold, telling the story of the Mediterranean with every bite.

Sitting at the table, I watched as plates arrived, each one revealing a deeper layer of Nino’s culinary language. Delicate crudo, kissed with citrus. Risotto that tasted like the ocean itself, yet was impossibly light. A perfectly cooked fish, its skin crisp, the inside melting away as if it had never been solid to begin with. There was no need for unnecessary embellishment—the ingredients spoke, and we listened.

I still think about that risotto with scallops. I could’ve had an entire pot of it and been happy. But this was a night of balance, of restraint, of knowing exactly when to stop. And somehow, that made it even better.

February 28th: Flavours of Italy

Friday’s dinner was different. Rooted in Italian tradition yet reimagined through Nino’s eyes, it paid homage to his iconic restaurant, Dani Maison. This wasn’t just a meal; it was a journey through the heart of Italy, through the comfort of nostalgia and the thrill of reinvention.

The evening felt warmer, almost like stepping into an my summer home where the kitchen is the heartbeat of the house. There was richness in the flavors, a depth that lingered. Handmade pasta, impossibly delicate. A dish that tasted like childhood memories, yet carried the refinement of years spent elevating those same flavors.

I took a bite of the pasta and just stopped. You know those moments when food isn’t just food? When it hits somewhere deeper? That was this. It reminded me of something I couldn’t quite place—a dish from another time, another place. Familiar, but better.

We sat for hours, the conversations stretching long into the night, the kind of evening where time bends and the only thing that matters is the company, the wine, and the next bite.

March 1st: Giro Tondo Interno al Mondo

And then came Giro Tondo Interno al Mondo—a world tour in five courses. When I first heard what we were having, I thought, Alright, let’s see how this plays out. Then the first course arrived: a burrito. Sounds simple, right? But of course, it wasn’t just a burrito—it was crafted with the finest ingredients, every bite proving that even the most humble dishes can be elevated beyond expectations.

Then came a sweet and sour pork that was nothing short of fabulous. I still think about the softness of it—how it was tender, full of flavor, and somehow just melted away with every bite. Perfectly balanced, tender yet crisp in all the right places. We went from Latin America to Asia, from comfort food to refinement, all within the space of a few plates. The real shocker? The pace. One hour and a half—five courses. Fast, effortless, yet somehow never rushed.

At one point, I looked around and realized we were all just grinning at each other. This was fun. Not just delicious, not just impressive—it was exciting. Every dish was a little surprise, and before we knew it, it was over. I half-expected a sixth course to appear, just to keep the ride going.

More Than Just Dinners

When I think back on these three nights, what stands out isn’t just the food (though, of course, it was exceptional). It’s the feeling of being part of something fleeting and irreplaceable. A moment that existed only because the right people, the right place, and the right energy came together at exactly the right time.

Nino didn’t just cook for us. He brought us into his world, and for three nights, we lived in it. And that is what true gastronomy is about—not just flavors, not just technique, but the ability to turn a meal into something unforgettable.

I already miss it. But some flavors stay with you, long after the plates have been cleared, especially when it’s Nino cooking.

P.S : For some more pics you can check out this post : https://www.instagram.com/p/DGsZu7nCcjR/?img_index=8.