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GARDEN

From the very first day of opening, one of the key arguments on which Octavin is based has always been: what kind of devastating impact as for consumption and waste does the restaurant have?
In our visits to friends and colleagues in northern Europe, we had the opportunity to immerse in a highly civilized culture on these issues and we deepened topics on which we could not compromise.
We immediately understood how important it was to follow the breath of nature, in order to maximize the gastronomic experience.
We decided to focus on a vegetable garden on our own, deciding on its cultivation, being able to manage it without chemicals and synthetic fertilizers. This was our priority.
We therefore found our “second home” a few kilometers outside Arezzo, a space that is unique to us, bordered by a wood and a small stream that make it our true laboratory of ideas, where we plan every single sowing according to the menus we’re going to do next months.

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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