Through the products to the feelings and emotions.
From the menu
Vanilla persimmon/ white almond sorbet/ spicy chestnut crumble.
From the menu
Warm tomatoes/ stracciatella/ octopus.
We serve breakfast everyday from 8:30 till 16:00.
Chef Luigi Magni
His way started from the traditional Italian dishes in the grandmother’s kitchen, then he entered a culinary education. After finishing his study Luigi Magni went to the Channel Islands, then to Japan. Four years in Tokyo’s restaurant Sadler (two michelin stars) were not easy, but it was an inspiring experience. This period helped to form Luigi’s style, taught him how to respect the products and transmit it through the dishes. Then Luigi was able to use this experience in Italy, in the kitchen of such restaurants as Il Pellicano of Antonio Guida, Piccolo Lago and a legendary Villa Crespi of Antonio Cannavacciuolo. Two years with him were really important for Luigi and had a great influence on him. He was going to Russia just for a while, but than decided to stay. Pinch cuisine is a reflection of himself:it’s all about a play with the ingredients and techniques in which he is interested in. Luigi Magni shares his memories, feelings and emotions with the guests. If you understand the food in Pinch you understand the chef. His team is concentrated on the constant development and creating an absolutely exclusive product.