Giacomo Gagliardi's philosophy is based on three fundamental principles: local produce, seasonality, and conviviality. For him, cooking means showcasing local products and telling stories connected to the region through simple yet intense dishes that evoke emotion.
His cuisine strives for a perfect balance between tradition and innovation, where technique serves to enhance the naturalness of the ingredients and create visual and flavorful harmony. Each dish is conceived as a shared experience, a moment of encounter and discovery, where food becomes a bridge between people and culture.
Gagliardi sees the restaurant as a living space, where a meal is not just nourishment, but an opportunity for connection, curiosity, and sensory pleasure, always with respect for the raw materials and the consumer.
Metti Torino a cena
la cena a 4 mani
Thursday, October 23 – 8:00 PM
Dedicated menu:
WELCOME APERITIF
Glazed capocollo with hoisin, ginger and orange sauce
Chef Giacomo Gagliardi – Galfer Bistrot
All pesto
Chef Giacomo Gagliardi – Galfer Bistrot
Tuscan-style liver rocher
Chef Alessandro Rossi – Gabbiano 3.0
Lettuce, sheep's ricotta, onion and turnip
Chef Alessandro Rossi – Gabbiano 3.0
APPETIZERS
Quail fricassee, black cabbage and mushrooms
Chef Alessandro Rossi – Gabbiano 3.0
Sweetbreads, mushrooms, pickled berries and demi glace
Chef Giacomo Gagliardi – Galfer Bistrot
FIRST
Grilled gnocchi, pecorino cheese, sinew and roasted potato broth
Chef Alessandro Rossi – Gabbiano 3.0
SECOND
Rabbit and carrots
Chef Giacomo Gagliardi – Galfer Bistrot
PRE-DESSERTS
Pina colada
Chef Alessandro Rossi – Gabbiano 3.0
DESSERT
It's not a cheese board
Chef Giacomo Gagliardi – Galfer Bistrot
The price of the menu is €75.00 per personÂ
