Restaurant Matter, the dream of David Caranchini, chef in Cernobbio.

In primo piano: Sorbetto al Pelargonio (geraneo project) con spuma al fieno.

Restaurant Matter, essential in the name, as in furnishings. A dream that David Caranchini, young and talented chef Como, He has made just twenty-six years. An eating place in the beautiful Cernobbio, It located in a small street in the center. The view here is not aimed at the lake, but the intriguing dishes with interesting combinations and harmonious flavors. A promise of Italian restaurant that has matured, despite his young age, esperienze di tutto rispetto. After completing his studies at the Hotel School "Giovanni Brera" Como, its path is continued in restaurants by well-known names: Maze by Gordon Ramsay, Le Gavroche e l’Apsleys di Heinz Beck a Londra, the Ninth in Copenhagen, l’Enoteca Pinchiorri a Firenze, and finally, Casa Santo Stefano in Cernobbio. In 2014 It has been included in the circle of the best chefs under 35 of Italy.

Raw material and teamwork.

In 2016 He was born his restaurant: "Matter", understood as a philosophy of catering and base from which to promote the area. Creativity and cook interpretation, senza eccessivi stravolgimenti, e con rispetto per la varietà dei gusti e delle diverse tipologie dei clienti, do the rest. Dishes that David plans on paper, and, once made, head with his young brigade. Un armonico lavoro di squadra che nel rispetto dei ruoli determina il successo di un ristorante.

Our chef, a profession deformed by the media.

Molte le ore di lavoro, not less than fifteen per day, often underestimated by those who is oriented towards hotel management attracted to the media thrust of many, perhaps too many, programs on cooks. An altered reality that David does not like Caranchini. Chi vuole intraprendere questa professione, deve essere consapevole che solo l’impegno e il sincero piacere della cucina può far superare la gavetta e il duro lavoro che ne consegue.

The restoration of David Caranchini.

Dishes that surprise, both in taste and in the visual. Prodotti della natura ma anche dalla fantasia di un cuoco che elabora le sue esperienze quotidiane. Particularly its marinated salmon trout, a cui viene bruciata la pelle per dare l’effetto croccante. It is served with an infused cream horseradish, of pickled cherries, the leaves of sorrel and apple dashi broth.

the delicate ravioli stuffed with goat cheese and mustard. Served with the extract and black cabbage powder, over each, once in the pot, It is put a drop of extract of black pepper Sarawak.

I miei assaggi si sono conclusi con un dessert autunnale chiamato “Zucca”: cubes of fermented squash together with an ice cream with toasted pumpkin seeds, il tutto ricoperto da una spuma di zucca, decorated with dried slices of pumpkin and a nasturtium leaf.