HOW WE WORK

Genuineness, quality, freshness of products and seasonality are the ingredients to create unique dishes with unmistakable taste in keeping with the gastronomic tradition of our territory. Excellence is sought in the selection of small producers, which maintain the characteristics of the raw materials of each ingredient.

THE CHEF

Gabriele Raimondi, a young chef in Rome, proposes a seasonal cuisine, attentive to the quality of the processes of production and processing of almost exclusively local raw materials. His previous experiences, first in London then in Umbria, gave him the opportunity to create dishes that link traditional cuisine to the most innovative one.

LO STAFF

Our open kitchen on the Mediterranean offers its guests quality raw materials sought among the best producers in Italy and worked by Chef Gabriele Raimond

OUR PARTNERS

they guarantee us the quality of the raw materials we need

  • hqf
  • verrigni
  • tenuta di dragone
  • oleo natura
  • vini di territorio
  • cincinnato
  • faiola
  • caramadre

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Ostium Cooking on the Mediterranean