Ombrie

Terni

Italy

Orvieto

Gabriel and his sous chef, Sarah, made my 60th birthday celebration with my entire family truly unforgettable!  Their four-course dinner was every bit as memorable as the occasion itself, combining beautiful ingredients, wonderful cooking, and the warmest hospitality, as we overlooked the Tuscan countryside.￼￼

We began with salami and local cheeses, along with a Caprese salad featuring produce fresh from Gabriel’s garden. Next came homemade pasta with mushrooms and a beautifully prepared mushroom risotto, followed by lamb and grilled vegetables. The evening ended with a pistachio ice cream affogato and homemade chocolate torte—a wonderful finish to an exceptional meal.

We have been fortunate to dine at luxury and Michelin-caliber restaurants around the world, and this dinner was every bit as good. What made it especially meaningful, though, was the personal touch. Gabriel and Sarah were gracious, thoughtful, and a genuine pleasure to have with us, allowing our whole family to relax and enjoy the celebration together.

Whether you are visiting the area or live locally and want to make an evening special, I wholeheartedly recommend them. They gave us far more than a delicious dinner—they helped create a birthday memory our family will always treasure.

Giovanni and Agnese

Gabriel and his sous chef, Sarah, made my 60th bir

I’m a gastronomic chef with a fine dining background, but I believe great food should also be fun. My style is what I call Fun Dining: precise, technical, and rooted in respect for ingredients, yet always designed to spark joy and surprise
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In my kitchen, discipline meets creativity. I work with surgical precision—because flavor lives in the details—but I never lose the warmth of classic Italian cooking. Fresh pasta, in all its forms, is my love language: from perfect tortellini to bold, modern shapes, it’s where tradition and innovation shake hands.
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I craft experiences that feel elevated but never stiff. Think tasting menus that tell a story, plates that make you smile, and flavors that linger in memory. Whether it’s a private dinner, a special celebration, or a one-off culinary journey, my goal is simple: to make fine dining feel alive, personal, and deliciously unforgettable.
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Babà all’italiana

Camembert di capra, ricotta del pastore, stracchino artigianale, salumi di Mangalitza)

Salumi e formaggi dei piccoli produttori umbri e toscani

Dolce risotto della tradizione, parmigiano reggiano 24 mesi, zafferano, burrata e polvere di olive nere

Risotto zafferano e burrata

(Manzo selezionato chianina o maremmana cotta per 36 ore in cocotte)

Stracotto di manzo alla cocotte

Tiramisù come una nonna italiana con caffè alla moka

Tiramisù

Verdure alla griglia o patate arrosto

L’Italia è patrimonio UNESCO della gastronomia, e proprio questo ci contraddistingue nel servizio della ristorazione. 
Accoglienza e buon cibo, sono le basi del nostro servizio.

Un menu pensato per esaltare i sapori della tradizione italiana.

Antipasto:
Salumi e formaggi dei piccoli produttori umbri e toscani
( Camembert di capra Az. Secondo altopiano, Pecorino Castrato 18 mesi Az. Alfina, Lonzino di Mangalitza “Solo Brado, Salame del Pastore az. Fratelli Pira, Mortadella di Mangalitza al pistacchio “Solo Brado” , salame di cinghiale e Ricotta fresca) 

Bruschetta della stagione (in base alla stagione ) 


Prima portata:

Tagliatelle ai funghi o Ragout (in base alla ricerca dei funghi freschi o della scelta della carne. In alcuni periodi è su richiesta tartufo bianco o nero)

Seconda portata:
Stracotto di manzo alla cocotte (Manzo selezionato chianina o maremmana cotta per 36 ore in cocotte, servita con insalata verde e patate arrosto)

Dolce:
Tiramisù

Menus de Chef Gabriel Collazzo

Menu “Fun Dining”