The Venue
In this establishment, you can truly feel the strong connection between cuisine and art. Two elements that, when combined, give life to an avant-garde cuisine that focuses equally on research and tradition. Through textures, flavors, and aromas, the chef communicates with guests, using his cuisine as a tool to evoke emotions and convey tangible sensations.
With a welcoming garden, a warm main dining room, a relaxation area, and a wine cellar, Cantina Lemine is ideal to enjoy both in summer and winter: the large windows add a versatile and charming touch to the environment.
The Chef
Alberto Magri
Alberto Magri is a chef, sommelier, and painter, but above all, he is the soul of Cantina Lemine.
The venue is a pure expression of his passions: a lifelong art lover, he lives and works in the kitchen as if he were standing before a canvas.
“I paint as I cook. There is a first phase of study, of vision, emotional, which starts from a feeling, an experience, a memory. Then comes the empirical, creative phase, completely instinctive. Finally, the tasting phase: here I am the spectator who benefits from observing the response that what I have created evokes in my guests,” he says.