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Giancarlo Perbellini

Giancarlo Perbellini

Eating at Casa Perbellini isn’t like a traditional restaurant experience. Giancarlo wanted to break down the barrier between chef and diner, so he built the kitchen right in the centre of the dining room. Guests can ask the chefs questions while they work, get some insight into how the dishes were created and even taste the ingredients while they’re cooking. Giancarlo is always talking with his customers and getting feedback on his dishes, making the whole experience much more interactive than a standard restaurant. The food is quintessentially Italian – Langoustines with peas and mandarin and Braised veal cheek, potato puree and fried leeks are typical dishes which combine Italian produce and flavours with techniques he learnt during his time in France. Everything is home-made, most notably his wide range of amazing pastries; the real key to his success.

Outside the kitchen, Giancarlo is an avid football fan. ‘I love to play football,’ he says. ‘I’m part of an Italian Michelin-starred restaurant team, and we won the European trophy in 2015. I am very competitive, and playing helps me relax.’ He also has four other restaurants throughout Verona, all of which bear his name, so he’s never too far from the kitchen. But even after all his achievements, he doesn’t describe himself as a chef, preferring the title ‘artisanal cook’ instead.