HIGH QUALITY, ULTRA-FRESH, AND AS LOCAL AS POSSIBLE.

After thirty years of experience, I can confidently say this is my philosophy in the kitchen: a menu that follows the rhythm of the seasons and respects what nature has to offer. At Max Mariola – Il Ristorante, you’ll find Mediterranean cuisine enriched here and there with influences I’ve picked up during my travels around the world. Simple dishes, born from a deep respect for raw ingredients. We cook them with the same care a farmer has for sun-ripened tomatoes, or a cheesemaker for freshly drained ricotta. Everything here is fresh – even the pasta. Our vegetables come mostly from Lombardy, with a few Roman exceptions I just couldn’t give up – and of course, the Piennolo tomato, the only fresh variety that can survive through winter. Our meat is Piedmontese, raised in the pastures of the Langhe. As for the fish, we rely on the best the season has to offer, favoring wild catch and, when needed, selecting sustainable, high-quality farms.