As announced in an exclusive interview at gugsto.it at the end of March, Heinz Beck inaugurates his two new seasonal restaurants. The first is a six-handed project that Star Chef made at Odyssey restaurant of the Metropole Hotel in Monte Carlo with Joël Robuchon and Executive Chef Christophe Cussac.

Throughout the summer, the restaurant offers a dinner at the pool by a menu designed by Beck. This is a casual-gourmet gastronomy, with the themes that characterize every one of its projects: the use of high quality raw materials, taste excellence and great attention to the salubrity of the dishes. Among the first dishes you can find whole macaroni with red prawns, smoked and crispy eggplant puree with bread and olive oil and the risotto with olive oil and Grana Padano with scampi and vegetables in pinzimonio; crunchy mullet with herbs and lamb loin with wild fennel in crust of cereals and goat’s cheese. Beck’s project continues and emphasizes the philosophy of Robuchon’s “Odyssey” restaurant, which has always offered menu of excellence inspired by Mediterranean cuisine.

The second seasonal project of Beck concerns gourmet dining at a Boutique Hotel in Taormina, The Ashbee Hotel. Here too, the Chef will take care of the St. George Restaurant’s dinner menu. Among the dishes you can find the Parmesan consommé with dehydrate carrots, quinoa and herbs; Gnocchetti di zita with seafood and lobster medallions on guacamole. Great expectation for this new adventure in pop-up restaurant dedicated by Heinz Beck to high-cuisine lovers.