The story
Sant’Agostino in Piacenza delivers a refined approach to Italian cuisine that balances technique with seasonal restraint. Chef Mauro Brina trained under Gualtiero Marchesi at the Alma school before leading kitchens across Lombardy and Emilia Romagna. His method relies on minimal ingredients per plate to highlight pure texture, while classic French stocks provide structural balance. This deliberate simplicity aligns with the Marchesi “Cucina Totale” ideal, where visual harmony matches culinary precision.
The dining rooms occupy a converted carpentry workshop within the courtyard of a deconsecrated church dedicated to Saint Augustine. Grey and aqua green walls frame essential interiors punctuated by historical design furniture. A suspended moon installation marks the entrance, guiding guests toward a light filled courtyard that functions as an additional dining area. Summer service extends into this garden space, where curated vintage pieces connect the venue to an adjacent art gallery.
Guests typically navigate two curated paths, Piazza a Modo Mio and Oltre i Confini ma non Troppo, alongside a standard à la carte selection. Each menu respects the slow rhythm of harvest cycles, drawing exclusively from regional suppliers to build layered contrasts. Evening reservations begin with a pre dinner aperitif served daily in the garden, setting a measured pace for the meal ahead. The restaurant’s recent four Radish recognition from the We’re Smart Green Guide reflects this disciplined focus on quality over excess in modern Italian cooking.
Recognition
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