[ The Philosophy ]

Chef Eugenio Boer and his wife and maître Carlotta re open [bu:r][bu:r] after the pandemic with a focus on their country.

A creative menu characterized by only Italian products combined with a homely atmosphere; a rupture with International influences and an ode to Italy.

The pleasure of choosing Italy

“I got Netherlands in my DNA, but Italy in my heart; by now Italy will be the starting point”. Eugenio Boer, Chef and Patron, [bu:r] used the pandemic to rebuild his menu, a great breaking point with his international philosophy, looking at the future with a different perspective.

The focus of the new identity is 100% Italian, in an historical period where is fundamental to emphasize the importance of the “Made in Italy”. This is why a citizen of the world like Boer, who has made contaminations a distinctive signature of his cooking philosophy, consciously chooses to get back in the game with a a menu, made entirely with local products, with the aim of paying homage to some of the great traditional recipes and, at the same time, giving a helping hand to small producers (farmsteads, small farmers, etc.).

Nothing easier for a chef born in Liguria, but Sicilian by adoption, who has travelled the length and breadth of the Peninsula working, among other things, in Trentino Alto Adige with Norbert Niederkofler at ‘St. Hubertus’, and in Tuscany with Gaetano Trovato at “Arnolfo”. What debuted at [bu:r] [bu:r]immediately after the lockdown is therefore a menu that ranges from North to South with distinct notes of Liguria and intense flavors characteristic of the land of the sun. Even if I am proudly Dutch I choose to be patriotic because I want our Italy to shine again in the beauty of its works and of those who live it.

The most significant innovation is exactly the strong reference to Italian tradition, which, however, is not a limitation to the chef’s creative flair. On the contrary, Boer’s cuisine does not stop travelling with the mind even beyond national borders by proposing international reinterpretations of some typical dishes. Thus was born, for example, “Una cima alla genovese ma non troppo”, a recipe from the Genoese culinary tradition that is visually reinterpreted as a Japanese roll, but that uses only Italian products: veal, pea stuffing, bread soaked in milk, culaccia of salumi, chard, herbs and marjoram. The result is a 100% Italian dish, but with a distinctly Oriental flair in the layout.

The return of [bu:r] is[bu:r] “picking ourselves up where we left off”, but with a richer emotional baggage and a more introspective attitude dictated by the long quarantine, in the knowledge that the coronavirus epidemic marked a decisive breakthrough in world history. Like the menu structure, the service has not changed much. Some small rituals have remained almost completely unchanged, such as the arrival of butter at the table, were it not for the origin of the products: no longer French, from Normandy, but strictly Italian, from a farm on the outskirts of Milan and therefore zero km.

For the rest, Carlotta Perilli, the chef’s wife and maître, is as always the lady of [bu:r][bu:r], ready, with the entire brigade, to reassure customers and make them feel part of a united and cohesive family; Clearly both Carlotta, Elia and Leandro in the dining room, and Danilo, Francesco V., Francesco B. and Medi in the kitchen, adapted to the use of masks and hand sanitizer was made available to all guests and the team. Extraordinary operations to sanitize the premises have also been arranged periodically.

“Everything is the same, but at the same time” – says Carlotta – “everything is different”. We try to play a double game: maintaining our authenticity and emotional closeness to the customer in parallel with the distance between the tables, going along with the hard and fair rules imposed.

“It’s sad not to be able to hug those we have not seen for a long time, but necessary. We feel a little halfway: those who work in the dining room know it well. The masks cover our smiles, but the passion and love for what we do can be read in our eyes.”