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HEINZ BECK’S PERGOLA REVEALS ITS CONTEMPORARY LOOK AND ITS NEW MENU

HEINZ BECK’S PERGOLA REVEALS ITS CONTEMPORARY LOOK AND ITS NEW MENU

The renovation is radical: starting from the interior decoration with a project designed by Jouin Manku, a Parisian architecture and design studio founded by Patrick Jouin and Sanjit Manku. The lounge is redesigned with light and harmonious lines, while the colours are warm and enveloping inspired by the expressive character of the Eternal City, which can be admired in all its magnificence from the roof terrace of La Pergola. The designers wanted to bring the essence of Rome into the restaurant, to offer guests an even more evocative experience where the tangible and the intangible meet, creating a unique ambience. In these new spaces, materials such as travertine, alcantara, terracotta and silk blend together to create a welcoming environment for guests. The atmosphere has been made more intimate thanks to the light, which subtly illuminates all areas of the restaurant through the wavy fabric on the ceiling. Even with this new look, the Rome Cavalieri art collection finds space, including the Gallé glass collection and several paintings, which in the new context are enhanced and actualised.

In addition to the design, the mise en place takes on a whole new look. The tabletop is composed of select elements designed and created specifically for La Pergola: from the ceramic flower vases created by hand by Madlen Ceramics, a Roman artist from Trastevere, to the waiting plates by Feeling’s - the French brand specialised in the sartorial production of Limoges ceramics - characterised by the floral motif which is also beautifully embroidered on the silk walls in the main room. The cutlery as well has been carefully selected and the Infini line by Christofle with its soft and essential lines was chosen for the savory dishes. In line with the botanical theme, the Jardin d’Eden line was selected for the sweet dishes in which each piece of cutlery features engravings of vines, plants, and flowers.

A new menu: the philosophy of Heinz Beck’s cuisine is based on the concepts of health, well-being and circular cuisine using 100% raw materials, with a drastic reduction in food waste, which in some dishes is zero. Heinz Beck and his team have concentrated on finding the right synergy and using the maximum number of raw materials through biological or enzymatic processes already present in nature. There is also a strong focus on the plant world in which he has found new and increasingly intense flavours using the latest technologies. Previously, Heinz Beck had begun to replace materials from intense cultivations with products coming from biodynamic and regenerative or spontaneous ones and now, his focus is on the preservation of these extremely delicate raw materials and in most cases, with a very short shelf life. By combining the oldest preservation techniques with the latest technologies, he has achieved excellent results, which can be found in the dishes on the new menu.

In addition to these concepts, the dishes also represent the vision that the Chef has of Italian conviviality and guests will begin their journey with a moment that represents true Italian-ness: the “aperitivo”. This is served with a series of dishes that represent a journey into Italy’s most renowned ancient traditions. Guests will experience the flavours of the sea to those of the mountains, not only through food, but also through the accessories chosen for serving which are made with natural materials and stones from all over the country.

Among the new dishes, “0.1%” best represents the message that Chef Beck wants to convey - that very often humans tend to build and produce resources in a superfluous way without paying attention to what already exists in nature. The name 0.1% is the percentage of space occupied by humans compared to the world’s biomass and represents how humans and their tiny biomass can have an impact using cold and aseptic materials, as Giuseppe Perugini expressed perfectly in his “Casa Albero” in Fregene. In Beck’s dish the narration is entrusted to a “sanpietrino” a cobblestone – the typical porphyry cube used to pave roman streets - made with a freeze-dried tomato and charcoal, which is re-absorbed by natural force, or the spontaneous herbs, which surround it, and which re-conquers the territory occupied by humans.

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A homage to Rome: the “Lamb on the Ancient Appian Way” (l’“Agnello sull’Antica Appia”) is another dish which skillfully combines the intensity of the meat with spontaneously grown legumes, while the plating draws inspiration from the cobblestone paving patterns of one of the most beautiful and significant ancient roads of the Eternal City.

A new season has begun at La Pergola, represented by the words that have always defined Heinz Beck’s cuisine: healthy, light, and Mediterranean.