La Cenetta at Numeroventi

Book a seat for the La Cenetta lunc with Studio Blanco. La Cenetta is a private casual event dedicated to food and conviviality. International chefs and sommeliers are invited to build a one-off tasting experience for creatives and food lovers in unusual locations.

This Saturday we have with us guest chef Renato Santos, a Portuguese-born chef who made his debut in the kitchens at Gusto by Heinz Beck Conrad Algarve. In London, he worked with some of the most renowned chefs including Nuno Mendes and Leandro Carreira. He currently leads The Sea The Sea in Haggerston, a 12-seat chef's table in East London.

To accompany the chef with a selection of wines is their spirited and competent resident sommelier, Filippo Marchi.

Lunch Menu
Saturday 23.03.23

Snacks
Mackerel, Pinenuts and sake, Kohlrabi
Lobster Rice Sandu
Crispy Pig Tail, Red Prawn

Dishes
Raw Razor Clams, Wild Mushroom Duxelle, Beach Herbs
Mussels, Allium Xo, Enoki Mushrooms
Chicken Gizzards Yakitori, Nori Sweet Bread
Red Mullet, Liver, Amaranth

Dessert
Strawberries, Tomatoes & Caramelized Milk Mousse
Pao de Lo, Sweet Goats Curd

Price: 100€ for full set
menu including wines

Book here ︎︎︎

Chef Residency

The chef-in-residence program at Numeroventi allow chefs, aspiring as well as established, to visit us and cultivate a deeper connection to local, seasonal foods. They lead food workshops, host lunches, dinners, and special feasts in our courtyard and lounge.
  
•  Open for applications for 2023 residencies
•  Length: 7 days up to one month
•  Period: January–May

• To apply, we require a portfolio of your relevant work, a personal statement and an outline of the project you would like to develop while at the Numeroventi Kitchen.
Applications are accepted and evaluated on an ongoing basis. Unfortunately, due to the high volume of applicants, only those who have been selected for an interview will be contacted.

Breakfast at Numeroventi

Every weekday we serve a simple, seasonal breakfast. It features a healthy selection of  dishes; eggs and fresh baked goods, yogurt and granola, cold-pressed juices, along with seasonal fruits and vegetables. The breakfast is served in our courtyard and lounge, and is also a place to connect with other guests, artists and locals. From time to time, our chef residencies does a breakfast take-over.

• Opening hours: Monday–Friday: 09–11.
Saturday–Sunday: Closed.

• Included for all guests staying overnight
• Currently closed for non-residents. Through March and April breakfast is offered to our spring artists and hotel guests only.