Today, customers have changed their relationship with food. That's why, before drafting a menu, we try to understand their tastes, needs, and special requests to sense their emotional cues and convey through flavour what they can't say with words.
Organizing large events means having to solve major problems. A firm wishing to excel needs to give its best with its whole heart according to the limits set in each specific case. At present, customers want to be surprised, and carried elsewhere to leave their routine behind. In our house we talk a lot about "Emotional Project": respect for traditions together with innovation.
Remote concepts yet, at the same time, essential ingredients when organizing an event.
We listen to our customers from the very first meeting to build a friendship out of a working relationship. At every event, we try to achieve "a setting pulsing with life". This is our mission. The setting is moulded on the customer, arousing and conveying emotions. This way, all our events have a heart and kindle genuine feelings.