Al Mercato Ristorante opens on December 2010.
A jewel-box restaurant, in which the opportunity to enjoy cutting-edge ¨Haute Cuisine¨ preparations separated, both physically as well as philosophically from the ¨Street Food¨ creations of the Burger Bar, by a custom, open-plan professional kitchen. The chef-designed, state-of-the-art work spaces, are separated by glass walls on either side, as well as by a large window viewing onto the street.
Our growing clientele are drawn increasingly away from low and middle level restaurant categories, which offer modest quality and inconsistent preparations, to discover a true alternative, of the highest quality at an acceptable cost.
Based on the fact that the vast majority of middle class Italians are guided by family culinary traditions intrinsic in their culture, they tend to be knowledgeable and interested in great food. We want to provide them with the opportunity to observe chefs working for them, without pompous formalities, but rather by engaging them to observe in real-time, the fascinating and professional preparation of innovative dishes.
Haute Cuisine is differentiated from home cooking, and from most restaurants, by techniques applied specifically in the preparation of the single components on the plate. The components which we offer to our customers, the result of professional preparation techniques, result in a final presentation of the highest quality, leaving the satisfaction and the ultimate merit of success to the guests themselves.
Chef Eugenio Roncoroni. Half Milanese (father), half from San Francisco (mother) meets the kitchen as a place of refuge of fantasy and liberation from the obligations of day-after-day life and its established order, even for fun.
During the University, which also attracts several good results, the opportunity to move to the USA is born. Here, he dives into a series of work experiences in the place that most inspired him: the kitchen.
Years of work without any break with the first masters, then returning to Europe where it will work for another 5 years, from the restaurants behind the house to the starry ones, to the hotels.
Commitment without reliance on learning in a field that does not give anything. Some jumping around the world. Until the creation of AL MERCATO with Beniamino, who will remain his mate for ever.
Lo Staff. AL MERCATO Ristorante is the place where he one works, it certainly has great passion, as much will and superior physical strength. With professionalism that is built day after day, under the careful guidance of Chef Eugenio and his su-chef Francesca.
La Sous-chef Francesca Lecchi. Calm, quiet and works as three in one … but try to make something out of her rule and you will experiment what a tornado is.
Our Maitre. A few words to describe a professional of our team: so much taste, tongue of fire and velvet palate. His proposals are never trivial and foregone. It’s not easy, but when you may not agree with your choice of wines, he will do everything to satisfy you with quality assurance proposals.
|Monday||12.30am-3 pm / 7.30-11 pm|
|Tuesday||12.30am-3 pm / 7.30-11 pm|
|Wednesday||12.30am-3 pm / 7.30-11 pm|
|Thursday||12.30am-3 pm / 7.30-11 pm|
|Friday||12.30am-3 pm / 7.30-11 pm|
|Saturday||12.30am-3 pm / 7.30-11 pm|
|Sunday||12.30am-4 pm / 7.30-11 pm|