Alessandro Maino

Chef Alessandro Maino brings over a decade of culinary expertise shaped by studies at César Ritz Colleges Switzerland and refined through stages at storied establishments like Alameda in Hondarribia and Schloss Schauenstein, a three-Michelin-star restaurant. His career spans prestigious kitchens including the Kempinski in Geneva and Parisian institutions under chefs Joel Robuchon, Yannick Alléno, and Nicolas Sale at the Ritz Hotel, where he led the gastronomic kitchen for six years. Located in the capital of La Plana, Alessandro’s independent restaurant reflects his international culinary journey. It delivers crafted multi-course tasting menus that emphasize natural, instinctive cooking and storytelling through taste. The kitchen produces handmade breads and presents a refined selection of dishes that blend traditional and innovative techniques with high-quality ingredients. The menu’s specialties include brioche with prosciutto cotto and cured yolk, wild sea bream rose with daikon and tzatziki, a foie gras and tuna trilogy featuring micuit, royale, and cured preparations, flamed red shrimp with rum, a Simmental beef chop matured for 30 days, and chocolate showcased in various textures. The elegant and trendy décor fosters a cozy and welcoming atmosphere.