As a self-taught chef, Ana doesn’t adhere to any particular culinary style. Her cuisine is firmly based on the environment that provides all the produce and endless source of inspiration. Her cuisine is a reflection of herself, her inspirations, impressions, travels and memories.
Set of life circumstances unexpectedly steered Ana from a career in diplomacy to gastronomy where she developed her very own, distinct style of cooking and found her voice.
Her cuisine is expressive, intense and unorthodox, her philosophy is simple – follow nature. Take what the season offers, combine the unexpected, soak up all the influences from your travels and your diverse, international team, don’t be afraid to take risks.
When you come to her restaurant, the first rule is: try to relax, enjoy and put aside any prejudice you might have. When she can fully express her culinary vision and the unique terroir, Ana can create magic.
As I see it, the kitchen is a symbiosis of 3 elements: the territory, the season and the personality of the chef.
Cooking is a lot like painting – and if you take away my colors, I have nothing to paint with.
If you really want to experience the real expression of my cuisine, go with the flow and let us serve you our food, no restrictions, no limitations.