Ristorante De' Minimi

The Restaurant

THE GENUINE PRODUCTS OF OUR LAND MEET THE CREATIVE FLAIR OF A TALENTED CHEF TO CREATE MOMENTS OF PURE ENJOYMENT.

The Concept

THE HIGHEST EXPRESSION OF RAW MATERIALS. THE SEARCH STARTS FROM AFAR–FROM THE PRODUCTS’ ORIGINS TO THE REDISCOVERY OF ANCIENT ORGANIC MATERIALS, ALL FREE OF GENETIC MODIFICATIONS THAT ARE NOT THE WORK OF NATURE ITSELF.




A FOCUS ON SEASONALITY AND TERRITORIALITY MEETS ORGANIC PRODUCTION CULTURE. A LAND–OURS, GENEROUS AND ABUNDANT–OFFERS EVERYTHING WE NEED TO CREATE BONA FIDE GASTRONOMIC EXPERIENCES.

Dishes

Restaurant Concept

THE CUISINE OF THE MINIMI FRIARS IS THE PREDECESSOR OF THE MEDITERRANEAN DIET. MORE THAN 500 YEARS AGO, CALABRIAN FRIAR FRANCESCO DA PAOLA CODIFIED THE CUISINE: FISH, VEGETABLES, LEGUMES, AND GRAINS–AND A LOT OF IMAGINATION IN THE KITCHEN. THE SAINT OBSERVED THIS STRICT LEAN DIET ALL HIS LIFE AND PRESCRIBED IT TO HIS FOLLOWERS: THE MINIMI FRIARS. HE IS SAID TO HAVE DIED AT AGE 91.
Discover our menu

The raw materials

WHAT THE LAND GIVES US, WE RESPECTFULLY WELCOME AND SKILLFULLY REWORK. THANKS TO THE CREATIVITY OF AN ARTIST IN THE KITCHEN, THE FOOD IS TRANSFORMED INTO EXPLOSIVELY FLAVORFUL DISHES.
SEA AND LAND ARE WONDERFULLY COMBINED AND MANIFEST IN RECIPES THAT ARE TYPICALLY SIMPLE BUT SURPRISING IN THEIR REINTERPRETATIONS.
Our philosophy at the table
Ristorante De' Minimi
Ristorante De' Minimi
The Concept
THE CUISINE OF THE MINIMI FRIARS IS THE PREDECESSOR OF THE MEDITERRANEAN DIET, CRAFTED BY CALABRIAN FRIAR FRANCESCO DA PAOLA MORE THAN 500 YEARS AGO: FISH, VEGETABLES, LEGUMES, AND GRAINS COUPLED WITH PLENTY OF IMAGINATION IN THE KITCHEN. THE SAINT OBSERVED THIS LEAN DIET ALL HIS LIFE AND PRESCRIBED IT TO HIS FOLLOWERS: THE MINIMI FRIARS. HE IS SAID TO HAVE DIED AT AGE 91.

Giulio Ierace

Ristorante De' Minimi
A CALABRIA NATIVE, GIULIO IS THE YOUNG AND TALENTED CHEF OF DE' MINIMI RESTAURANT.


HAVING HONED HIS TALENT IN THE KITCHENS OF SOME OF THE MOST RENOWNED STARRED ITALIAN CHEFS, HE LEARNED THE ART OF HAUTE CUISINE AND, FEELING THE CALL OF HIS ROOTS, RETURNED TO HIS HOMELAND WHERE TODAY HE ENTHUSIASTICALLY APPLIES HIS LEARNINGS TO THE MENU.
ADDING HIS OWN PERSONAL FLAIR, HE REVISITS CLASSIC RECIPES TO CREATE DISHES THAT PLAY WITH DIFFERENT TEXTURES AND COOKING STYLES, ALWAYS STARTING WITH THE RAW MATERIALS.