The Ritz-Carlton, Kyoto, opened in February 2014 will offer the second of the food and art events, “A Tavola con Valentino – Chef Valentino’s Table” at the Italian restaurant, La Locanda. This event will take place from Thursday, July 21, through Saturday, July 23. The reservations can be accepted starting Friday, April 1, at 9:00 a.m.
The concept of this series of events is that Chef Valentino invites three of his friends, all world-famous chefs, to participate in “A Tavola con Valentino – Chef Valentino’s Table,” as his guests and collaborates with them to present extraordinary experiences in the art of cooking. Encouraged by the popularity of the first event, in March, the hotel invited Massimo Bottura, owner of Osteria Francescana in Modena, Italy, for the second edition. His restaurant is one of the most difficult restaurants to make reservations in the world, and the charismatic chef is at the forefront of modern Italian cooking. The restaurant boasts the No. 2 place on the list of “The World’s 50 Best Restaurants,” and has been granted three stars by Michelin. This will be Mr. Bottura’s first time in Kyoto, and he will collaborate with Chef Valentino, the Chef de Cuisineof La Locanda, for three days only.
July 21 – July 23, 2016
Lunch: 25,000 yen
Dinner: 35,000 yen
Gala Dinner (July 23 only): 35,000 yen
*Prices do not include tax and service charge.
*Only 40 meals will be available in each slot.
[ NOTICE ]
From July 21 to 23, La Locanda will serve only one fixed course menu by Massimo Bottura. La Locanda will not be serving a la carte or other regular menu for the duration of the events.
About La Locanda Chef de Cuisine Valentino Palmisano
After working as executive chef at Castello del Nero, That Amore Italian Restaurant, Sabatini Ristorante Italiano and others, he joined La Locanda at The Ritz-Carlton, Kyoto as Chef de cuisine. Chef Valentino creates and serves authentic Italian dishes with innovative style, based on traditional Italian cuisine. The simple and delicate flavors are brought to perfection by skilled preparation of the ingredients.