Une

A former mill in a tiny village in the Umbria region, just a few kilometers from Assisi. We are in Capodacqua (PG) where talented chef Giulio Gigli has opened a very elegant haute cuisine restaurant that has won a long string of awards. Background note, always present, the vegetable one, often composed of wild herbs or garden plants. All to compose, often, refined reinterpretations of the Umbrian gastonomic tradition. The gastronomic project unfolds through three keys: sustainability, which passes through the reuse of kitchen and garden waste; attention to the seasonality of ingredients; and the relationships with producers, customers and kitchen group that are at the center of the kitchen. There is always an abundance of exceptional plant-based ingredients in every dish, and a vegetarian menu is available. Highly recommended restaurant.