A farm-to-table restaurant, such as any eatery that truly cares for its clients has to be very attentive to the quality of the offered service. Eating well and healthy food are essential components, that allow to stand up to the competition.

Farm-to-table means quality, caring and we have focused on that since the very first moment. But today, being farm-to-table is also looking for genuine, healthy, seasonal foods and, above all, cultivate them. This is a point of view that nears consumers to the local areas where foods grow.


1 Quality factor. A farm-to-table restaurant offers to clients natural and genuine foods, that don’t have to travel all over the country and are eaten really close to the production site, mantaining all their goodness. They are always fresh foods, cultivated in greenhouse or even restaurant’s garden, without the dangerous use of fertilizers or other additives.

2 Territory safeguard. This kind of cooking reward local activities. Territory becomes one of the main characters giving us the best products to use in our dishes. We say yes to the rediscovery of good food, but we must think about the context around us too.

3 It’s good to be traditional. Farm-to-table menus make us rediscover the way we used to eat years ago, before the run to the foreign cooking, before junk food invasion. We mean traditional, not ancient, we mean genuine, savory and healthy, slow foods that make us feel good and happy.

4 Keyword: seasonal. Rediscovering local foods means to create something that goes with the season. Choosing that kind of cooking focuses on the period of the year and on what nature is offering us in that moment.

5 Environment-friendly. As we have seen before, the farm-to-table products are high-quality thanks to the physical closeness between the restaurant and the production area. Not only. Avoiding heavy movements, transport are reduced almost to zero as well as the production of carbon dioxide and pollution. More good food, healthier and definitely eco-friendly.