01
Live Fire
Every main course touches our oak-fired hearth. Smoke is our seasoning, patience our technique.
Our Story
Cooked over fire, served with care
Ai Restaurant is a kitchen built around one hearth and a few simple rules: source close, cook with patience, waste nothing.
Kitchen Philosophy
Three rules we never break
They shape everything from the wood we burn to the way we plan tomorrow's menu.
02
Close to Source
We work with twelve farms and two fishing boats within 150 km, and the menu follows what they bring.
03
Nothing Wasted
Bones become stock, trimmings become staff meals and peels become syrups for the bar.
The Team
The hands behind the hearth
Executive Chef
Elena Marchetti
Trained in Emilia-Romagna and Lyon, Elena spent a decade in Michelin kitchens before opening Ai Restaurant around a single wood-fired hearth.
Pastry Chef
Kenji Watanabe
Kenji blends Japanese restraint with French technique — his desserts are built on seasonal fruit, tea and precise textures.
Head Sommelier
Marcus Hale
Marcus curates our 300-label cellar with a focus on small growers and natural winemaking from Europe and the New World.
Milestones
A decade of slow cooking
We have grown carefully, adding only what makes the food better.
2014
A 40-seat room opens around a single oak-fired hearth.
2017
Our dry-aging room is built; the 45-day ribeye is born.
2020
Partnerships with twelve local farms and two day-boats.
2024
The chef's counter opens — front-row seats to the fire.
Inside Ai Restaurant
The room, the fire, the plates
Come and see the fire for yourself.
Reserve a table