Culinary Art for the contemporary gourmet

The challenge is to maintain tradition through innovation

The challenge for many chefs today – like for the executive Chef of the Florian Firenze – is to re-interpret classic recipes and give them a contemporary touch.


The art is in blending flavours and aromas by selecting only the finest ingredients to create dishes that not only satisfy the palate but which are magnificent to behold, for lunch, dinner or aperitif.

Each dish is a triumph of colour, flavour and aroma to delight all the gourmet senses.