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FOOD & DRINK

Massimo Bottura Has Opened an Ultra Luxurious Restaurant with Gucci

Part of Florence's brand new Gucci Garden, the 50 seater will serve globally inspired dishes from one of the world's most famous Michelin-starred chefs.
By Libby Curran
January 10, 2018
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Massimo Bottura Has Opened an Ultra Luxurious Restaurant with Gucci

Part of Florence's brand new Gucci Garden, the 50 seater will serve globally inspired dishes from one of the world's most famous Michelin-starred chefs.
By Libby Curran
January 10, 2018
  shares

World, say hello to the ultimate marriage of fashion and fine dining: a Gucci restaurant helmed by none other than Massimo Bottura, chef and owner of three-Michelin-starred Osteria Francescana.

That's right, the internationally renowned high fashion label has forayed into the world of food, yesterday opening Gucci Osteria in the heart of Florence, Italy.

Just as you'd expect, the 50 seater is a study in luxury, housed in the centuries-old Palazzo della Mercanzia building and with views across Piazza della Signoria. It forms part of the just-revealed lavish Gucci Garden, which also features a cinema room, a bazaar-style fashion boutique and exhibition spaces curated by fashion critic Maria Luisa Frisa. Diners at the all-day restaurant can expect to sit down to globally-inspired dishes like pork belly buns, Peruvian-style tostadas and Parmigiano Reggiano tortellini, dropping about €20–30 ($30–46 AUD) per plate.

While it's hard to say how much he will be on the pans at this new location, Bottura says he drew inspiration from his travels when developing the lineup, mixing classic Italian flavours with clever, new-school twists. "Travelling the world, our kitchen interacts with everything we see, hear and taste," the chef explained.

Gucci Osteria is the latest in a string of luxury fashion house food ventures, following the opening of Tiffany & Co's Blue Box Cafe in New York, and the announcement of parent company LMVH's plans for a second outpost of its gourmet Parisian grocery store La Grande Epicerie.

Published on January 10, 2018 by Libby Curran

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