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A "restaurant" identity crisis

are days that I think.
is short, round and round around the concept of "restaurant" and I wonder if we really are or what happens in these parts has to be considered something different.
not leave it for the world even the idea of \u200b\u200boffering hospitality to non-guests of ' hotel. I'm very tied to the idea that this is an open space, suited by nature to share, to exchange, to open my arms to the wayfarer. I love the idea of \u200b\u200bthe square (it is no coincidence that the open space at the entrance was so named spontaneously by some guests), I tickle the thought of living in a space that facilitates the meetings, at a time when there is a risk of increasing isolation, cultivation purely virtual meetings.

a look at our streets or emotional "

At the same time I think the concept of" restaurant "we're close, do not represent us, not looking like that happens here. To think of it, I do not like the idea that those who come to us eat and make the experience something different than what they are eating the guests. It seems contrary to our philosophy make sure that some people participate in a spirit of welcome and a concept and others not.
more I think, less convincing.
Perhaps because here we try to share a EXPERIENCE as a whole ... made of flavors, aromas, "aperiemotivi" in the square, chatting in the garden. It 's so we like to welcome people who pass by here, even just for dinner. Moreover, our effort (made easier in the low season, when the availability of the weeds is greatest) is to repeat the same guest suggestions (in terms of aromas and flavors, for example) had during the day, along paths, which is why our cuisine is emotional, tied to the suggestions of the moment.
Thus, in the period win its scents of lavender, while in autumn we will have more arbutus and myrtle not forgetting the fish and what the island offers us, never ceases to amaze.
An example? One of the many conversations with Michael in garden can help me in this way ...

Even today I think I've written enough, the rest when it comes to bulk reflections that rely on a virtual paper, I think that our concept of hospitality is in the making, seeks to grow, to face new challenges , who wants to understand the way ahead, finding ways to express the similar as possible to us. At the next
taste, then!