The story
In the small town of Marne, just outside Bergamo, Metodo is the full expression of Chef Marco Stagi. Born in 1990, Stagi’s career has taken him from the kitchens of Enrico Crippa at Piazza Duomo in Alba to Peter Goossens’ Hof van Cleve in Belgium—where he was the first Italian to work—and back to Italy as chef at Casa Perbellini in Verona. In March 2024, he opened Metodo with his partner Giorgia Ferrari, a small, intimate space where he is both chef and co-owner.
The restaurant’s name is a manifesto. “Metodo” refers to Stagi’s precise, direct, and orderly approach to cooking, a method that unites kitchen and dining room through clear communication and emotion. His cuisine is a fusion of synthesis and geometry: essential, without excess, reflecting a practical personality. The menu draws on a modern French classical base, filtered through a Kaiseki aesthetic—an attention to seasonality, presentation, and the storytelling of each ingredient. Nordic influences also appear, a result of his travels and training.
Stagi works with high-quality ingredients, often sourced from his native Bergamo region and the places he has visited. The result is a contemporary cuisine that is both refined and grounded, where each plate is a narrative of experience and inspiration. The menu evolves with the seasons, and guests are encouraged to book a tasting journey that changes throughout the year.
Giorgia Ferrari, who designed the restaurant’s logo and handles communication, works the dining room alongside her partner. The logo itself—a stylized “M” that also suggests a tower and a pitchfork—references the history of the medieval borgo of Marne, connecting the modern kitchen to the past.
Metodo has been recognized by the Michelin Guide, a testament to the clarity and ambition of Stagi’s vision. It is a restaurant where the method is the message, and the message is one of thoughtful, personal cooking.
Recognition
Details
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