Both the food and fashion world were set abuzz when Massimo Bottura, chef of three-Michelin-starred Osteria Francescana, opened museum restaurant Gucci Osteria in the Gucci Garden in Florence early last year. The one-of-a-kind concept was the Italian fashion House’s first foray into the culinary scene and combined haute cuisine and haute couture with great aplomb.
Now, the Singapore Edition of Gucci Osteria da Massimo Bottura makes its first overseas debut serving lunch and dinner tasting menus in a 60-seat pop-up restaurant at The Arts House from 1 to 26 May. At its helm will be the head chef of Gucci Osteria, Karime Lopez, who has worked together with Bottura to conceptualise a range of signature dishes with unexpected twists that draw inspiration from Karime’s travels around the world and Bottura’s memories.
Now, the Singapore Edition of Gucci Osteria da Massimo Bottura makes its first overseas debut serving lunch and dinner tasting menus in a 60-seat pop-up restaurant at The Arts House from 1 to 26 May. At its helm will be the head chef of Gucci Osteria, Karime Lopez, who has worked together with Bottura to conceptualise a range of signature dishes with unexpected twists that draw inspiration from Karime’s travels around the world and Bottura’s memories.
A highlight is Bottura’s signature The Crunchy Part of the Lasagne (left), which is inspired by the crunchy top layer of his favourite childhood dish. The dish, consisting of pasta chips balanced over dollops of ragù and airy béchamel, invites diners to relive the childlike glee of scoring the very best part of a pan of lasagna.
Also on the menu is the Taka Bun, affectionately named after chef Karime Lopez’s husband, Japanese-born Takahiko Kondo who is the sous chef at Osteria Francescana. It comprises a crisp yet tender sweet-sour pork belly, coated with umami hits of a balsamic-miso sauce, marinated coriander, yuzu, raspberry vinegar, and apple bits, sandwiched between sliced, steamed mantou buns.
Also on the menu is the Taka Bun, affectionately named after chef Karime Lopez’s husband, Japanese-born Takahiko Kondo who is the sous chef at Osteria Francescana. It comprises a crisp yet tender sweet-sour pork belly, coated with umami hits of a balsamic-miso sauce, marinated coriander, yuzu, raspberry vinegar, and apple bits, sandwiched between sliced, steamed mantou buns.
The Charley Marley is a dessert that was created as a tribute to chef Bottura’s second-born son, Charlie, who loves chocolate. This rich, decadent treat layers kaya cream and dark chocolate ganache within a sandwich.
Head chef of Gucci Osteria, Karime Lopez will be helming the Singapore pop-up (Pic: Gucci)
Food and fashion will meet in a spectacular space with a contemporary Renaissance vibe, complete with the signature red Gucci Herbarium motif as a wallpaper, while Bottura’s cuisine will be presented on a range of Gucci Herbarium crockery from the Gucci Décor collection.
From 1 to 26 May, the Singapore Edition of Gucci Osteria da Massimo Bottura will open for dinner on Tuesday to Sunday (seven courses at $278++), and lunch on Friday (four courses at $128++) and weekends (seven courses at $228++). Closed on Monday.
All pictures courtesy of Gucci.
From 1 to 26 May, the Singapore Edition of Gucci Osteria da Massimo Bottura will open for dinner on Tuesday to Sunday (seven courses at $278++), and lunch on Friday (four courses at $128++) and weekends (seven courses at $228++). Closed on Monday.
All pictures courtesy of Gucci.
