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MINDSET

When we first decided to open Octavin, last of our thoughts was to let it became the next luxury restaurant. Our philosophy it’s so far from fancy services and expensive ingredients. So, before of the opening, we removed just everything that could have distracted our guests from the real subject of Octavin: the culinary experience. A culinary experience where simplicity and quality are the real main course, just followed by little details, some of the times quite hardly recognizable. A meticulous and tasty cuisine, with no disguise. All of this just born from an original idea, that found us concerning of since a while: what a devastating impact restoration has on consumptions and wastes? how to recycle? what to save? On our trips to our friends and colleagues up in northern Europe, we just found a way to  compare with an avantgarder culture of this theme and we focused on issues we couldn’t accept compromises on.

FOOD

Quality, seasonality, sustainability. From this three assumptions we started thinking to Octavin gastronomical offer. Managing our own vegetable garden, we had to let the harvest became a central point, while we also wanted to keep going on collaboration with farmers and fishermen whom we already had been working with. This gives us chance to frequently refresh our menu, with weekly new in. We work with little ingredients, misleadingly simple courses that put accent on flavors and products traits.

HYDRATION

Wine may was easiest step to do, but insidious. Thanks to makers and suppliers, good friends of us, that, as we do, married the choice of “good and healthy”, we were soon able to collect a good wine selection, with tags from Italy Spain France and South Africa. No preference shown on location, winery or variety, but our choice, the one that we enjoy and that we really wanted to share with our guests.

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