Gianni Paschino

Working here since the first day of opening of the restaurant, on 1 January 1995, initially as assistant cook and then, after the mother of Max, above two-year starter, has surrendered the helm of the kitchen, as Chef Hostaria Vecchia Rapallo.

In all these years the collaboration with Massimo Magoni  has become increasingly close and tight-knit and sees its highest expression in their laboratory-kitchen, where elaborate new recipes together or further enhance existing ones.

The starting point is common to all these experiments is always the tradition. He and Massimo never start at random, but they take the dishes and preparations consolidated and reinterpret in a contemporary and original, giving rise to some dishes that can be tasted only here and that, they say customers are highly valued.