Zucchini blossoms stuffed with Buffalo’s milk ricotta and taleggio cheese, black olives and cherry tomatoes
Calamarata with broad beans, sea asparagus, Amalfi lemon, cornflower and molluscs sauce
Red mullet with Mediterranean crust, marinated potatoes, seaweed tartare and kalamata olives
Executive chef experience and qualifications
Fabio Ciervo, The Executive Chef
Fabio Ciervo has become Executive Chef at La Terrazza dell'Eden after having worked as Michel Roux's right arm at the Waterside Inn, famous for its Three Stars in the Michelin Guide for 25 straight years.
The young chef has an impressive curriculum, with a consummate international experience. He studied and practiced at some of the world's leading Haute Cuisine institutions, such as the famed Ecole Lenôtre, the world-class French school of gastronomy, and then improved his knowledge and gained experience in some of the world's most prestigious restaurants: the Grosvenor House Restaurant in London, in Milan at Cracco (Two-Star Michelin) and at Martin Berastegui's Three-Star Michelin Restaurant in San Sebastian (Spain). From there, Fabio moved on to work with Michel Roux at the famous Waterside Inn in 2007 as his Sous-Chef. This is where Fabio was given the opportunity to perfect his talent and professionalism, at one of the world's most demanding restaurants.
In the course of his career, Fabio developed a personal philosophy regarding culinary art. For him, Haute Cuisine should seek inspiration from all cultures. Early on, from his native Italy, Fabio learned the virtues of Italian food. From the Orient, Fabio learned how to pay special attention to the choice of spices and the importance of delicate cooking. France taught him the art of making wonderful sauces. He then explored the futuristic developments now in fashion in Spain. And now, this passionate professional combines all this into a unique blend which will become the hallmark of fine eating at La Terrrazza dell'Eden.