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Alessandro Gavagna

Alessandro Gavagna

While keeping current and modern is something very important to Alessandro's heart, that doesn't mean he's forgotten the past. Far from it – he believes having roots firmly in traditional food the key to his success. In fact, it's one of the ways he's made La Subida such a gourmet destination. 'I'm always reading recipes to discover forgotten or unknown ingredients. Using things like vermicelli made out of carob flour and scraps of leftover pasta dough really bring my dishes alive.'

His loyalty to tradition is reflected in his seasonal approach to food, too. In spring he'll fill the menu with wild herbs, hops and spices, whereas summer is full of wild garlic, courgette and pumpkin flowers. Autumn is when rich game such as hare makes an appearance, while the winter months bring dried fruit and nuts. This, combined with his unrivaled technical skills in the kitchen, was what helped the restaurant gain a Michelin star. 'I'll never forget the wonderful amount of emotion I experienced when I won the star,' says Alessandro, 'But the greatest recognition comes from the appreciation of our restaurant guests.'