New creation for De Carbu Gastroracconti Restaurant in Tricase (LE)

Technical Data Sheet Realisation Restaurant

Client: De Carbu Gastroracconti
Location: Tricase (LE)

OBJECTIVE: The project aims to create a completely new restaurant focused on the philosophy of organic food and high-quality ingredients. The objective is to create a welcoming and refined environment where customers can enjoy genuine dishes prepared with fresh, seasonal ingredients sourced from certified organic farming.

REQUIREMENTS:

To achieve the set objective, several needs must be met:

  • Creation of a Comfortable and Welcoming Environment: The restaurant must be designed to offer a pleasant and relaxing atmosphere for customers. The decor, lighting, and music should be meticulously planned to create a unique and memorable dining experience.
  • Construction of an Efficient and Functional Kitchen: The kitchen is the heart of the restaurant and must be designed to ensure an efficient and functional workflow. The layout should be optimized to make the best use of available space and to allow the staff to work comfortably and safely.
  • Selection of High-Quality Equipment: The kitchen equipment must be of high quality and professional-grade, capable of ensuring maximum performance and the best preservation of food.
  • Careful Selection of Raw Materials: The ingredients used in the preparation of dishes must be fresh, seasonal, and sourced from certified organic farms. It is important to establish partnerships with local and reliable suppliers who share the restaurant’s philosophy.
  • Creation of a Seasonal and Creative Menu: The menu should be seasonal and creative, offering delicious and refined dishes that highlight organic ingredients. The chef must be able to develop innovative and original recipes while respecting local culinary traditions.
  • Staff Training: The dining and kitchen staff must be carefully selected and trained to ensure impeccable and professional service. Waiters should be able to advise customers on dishes and wines, while the kitchen staff should be skilled in preparing organic dishes and managing different workstations.

SoluTion:

To meet the above requirements, the organic restaurant project includes the following solutions:

  • Design of an Elegant and Refined Environment: The restaurant will have a modern and welcoming design, with natural wood furniture and warm, relaxing colors. The lighting will be soft, creating an intimate and pleasant atmosphere.
  • Construction of an Open Kitchen: The kitchen will be open, allowing customers to observe the chefs as they prepare the dishes. This element of transparency will strengthen customers’ trust in the quality of the food and the professionalism of the staff.
  • Purchase of Professional Equipment: High-quality kitchen equipment will be purchased to ensure maximum performance and the best preservation of food.
  • Selection of Certified Local Suppliers: Partnerships will be established with local suppliers who produce certified organic ingredients.
  • Creation of a Seasonal and Innovative Menu: The menu will be seasonal and will change regularly based on the availability of fresh, seasonal ingredients. The dishes will be creative and refined while respecting local culinary traditions.
  • Continuous Staff Training: The dining and kitchen staff will undergo periodic training courses to improve their skills and ensure increasingly efficient and professional service.

ADVANTAGES:

The organic restaurant project offers numerous advantages:

  • Offering Healthy and High-Quality Food: The restaurant stands out for its offering of healthy and high-quality food, prepared with fresh, certified organic ingredients. This represents added value for customers who are increasingly attentive to their diet and health.
  • Unique and Memorable Culinary Experience: The restaurant offers a unique and memorable culinary experience in an elegant and refined environment. Customers can enjoy delicious and creative dishes prepared with passion and professionalism.
  • Enhancement of the Territory and Local Products: The restaurant enhances the territory and local products by selecting fresh, seasonal ingredients from certified organic farms.
  • Sustainable Approach: The restaurant follows a sustainable approach by using organic products, minimizing waste, and adopting eco-friendly practices.
  • Job Creation: The restaurant will contribute to the creation of qualified jobs in the area.