The Restaurant
Our approach comes from our history: constantly looking for each product or ingredient identity, reflecting a territory, a biodiversity an essence.
We bring to the table the result of a daily research, to renew ourselves and for the love of innovation.
Our philosophy
The philosophy is rooted in our history. Our constant quest for territory identity, both in food products and in wine making, is unmistakable in the dishes and wines we offer. The result of a daily search to keep our restaurant up to date with newly discovered culinary gems.
Who we are
Executive Chef Maurizio was Angelo Paracucchi’s assistant for 12 years; Mario, our Chef de Cuisine that is quite familiar with the Stars; Davide, a Chef de Rang of times gone by and Andrea a director known as Oste Moderno, or modern innkeeper.
Why Pesce Briaco
Two well-established projects joined forces, Vigna Ilaria and True Wine . In order to mark the great change, we created Pesce (fish, the protagonist of the kitchen) Briaco (drunken, to remind us as an inside joke of the importance of the wine list in our new venture).
The summer garden is tastefully furnished and mirrors the interior style. A few intimate tables “al fresco” nestled among aromatic plants and exotic fruit trees.
The colors white and copper dominate the scene, blending in perfectly with the environment that once again mirrors of our Chef’s cuisine.
