After opening a restaurant that received two Michelin stars, it would seem that the next logical step in a chef's career would be to open another fine dining establishment to add to his stars. But that’s not the case for revered Italian chef and mastermind Chef Carlo Cracco of Cracco Peck along with Tanja Solci.
Instead, the world-class culinary genius, whose existing restaurant holds a spot as one of the Top 50 of the World's Best Restaurants, has procured an old sawmill and is turning it into an affordable eatery. Called Carlo e Camilla in Segheria (website not running yet), the restaurant's name is a bit of a play on words. Segheria, meaning sawmill is the destination of the restaurant, while Charles and Camilla pokes a bit of fun at the British royals.
Unlike Cracco's other restaurant in Milan, Carlo e Camilla will be more affordable with costs expected to be around USD $55 per guest. Even more of a departure from the luxurious Cracco Peck is that the sawmill hasn't had any restoration done to it beyond decorative touches. Diners will see and experience elegant vintage crockery, glass chandeliers and designer chairs chosen by restaurant partner and art director Tanja Solci.
To aesthetically contrast with the setting, the sawmill itself has been left fairly untouched. All the venue’s bricks and beams remain intact and visible as well as its peeling walls, creating a cool post-industrial atmosphere.With seating for 65 at just one massive table, the restaurant's partners (the third being site manager Nicola Fanti) have put together a destination restaurant that should offer up a sincerely one-of-a-kind dining experience.
Donald lives in San Diego County with his wife and three children. He has written for a number of organizations in addition to JustLuxe, including Remy Martin, Yahoo!, Oh!Facts and more. Donald spent five years in the U.S. Navy where he discovered his knack for writing through creating instructional materials and standard operating procedures. Since his honorable discharge in 2009, he has embraced...(Read More)