Senso at MART, the cuisine of Alfio Ghezzi is illustrated through art and nature

A restaurant inside a museum: Senso, within the walls of the Trento and Rovereto Museum of Modern and Contemporary Art, is the home of star chef Alfio Ghezzi. The chef, a Michelin star, enriches the beauty and art of the Mart with a cuisine of the highest level, a taste experience that starts with simplicity, taste and sustainability of the territory, expressed at two different times of the day: bistro from 10 a.m. to 6 p.m. and fine dining from 7.30 p.m. to 10 p.m., with the room becoming exclusive for just 7 tables. 

This is a very unusual venue, which exhibits itself to the public with two different facets but in a single room, and with a single kitchen available for the bistro and fine dining restaurant.  

Whether one chooses a more immediate cuisine at lunchtime or a more experiential one in the evening, Alfio Ghezzi’s style at Senso remains unmistakable and enhances nature and art. On the one hand, the menus, which change monthly, recount the seasonality and great diversity of the territory; on the other hand, each individual dish, with its own artistic element, which ‘has nothing to do exclusively with the aesthetic dimension,’ explains Alfio Ghezzi, ‘but rather with the desire to give a message, of authenticity, of freedom.

Alfio Ghezzi has been working on his own identity since childhood. First the great Italian hotels, then experiences with Gualtiero Marchesi and Andrea Berton, Locanda Margon and now Senso. A background that allows him, today, to offer a simple, recognisable cuisine, focused on the search for essence and balance, whether one experiences the bistro or fine dining offer. 

For Ghezzi’s experience to materialise in the best possible way, Senso needed a kitchen that was high-performance, intuitive and – as the concept itself demands – ‘versatile’.

 

This is why the star chef chose GICO as partner for Senso at Mart. 

“I am in the kitchen from 8.30 in the morning to midnight, it is clear that the relationship with it is very close. When you are in contact for so long with such a fundamental tool of your work as the kitchen, you ask it to respond to your needs, to be reliable. Alfio asks and GICO responds, with a tailor-made, reliable and high-performance kitchen, ‘a kitchen ,’ explains Ghezzi , ‘with which you create a close relationship based on trust. 

A small preview of the interview with Chef Ghezzi together with food and wine journalist Marco Colognese, which we will show you very soon.