The story
Machettö is the project of Giuseppe Auricchio and Dominika Bekasiak, born from a desire to elevate local products through careful research among small producers. Their mission is to bring to the table the scents and flavors of a Liguria that many have forgotten or never known. The guiding principles are simple and direct: passion, research, territory.
Born in 1988 with Campanian roots, Giuseppe Auricchio spent his youth in Piedmont before moving to Liguria at sixteen to work with his uncle, a chef and restaurateur who became his first teacher. After culinary school, he travelled extensively, training in top kitchens. A pivotal stage at Atelier Amaro in Warsaw introduced him to mentor Wojciech Modest Amaro, which reshaped his vision of cooking. Further stages with Claudio Sadler in Milan and Enrico Crippa in Alba refined his style — the elegance of substance, the importance of vegetables, the selection of raw ingredients, and technical precision.
Today, Auricchio captains Machettö alongside Dominika and their tight-knit team, which they consider a family. Together, they craft constantly evolving menus and a wine list designed to tell a story and deliver a memorable experience.
The restaurant’s commitment to contemporary Ligurian cuisine has earned it a place among Michelin’s Recommended establishments for 2026 — a testament to the honest, ingredient-driven cooking that defines Machettö.
Open for dinner every evening and for lunch on weekends, Machettö offers a setting where the food speaks of the region and the chefs’ travels. The mantra of passion, research, and territory is evident in every plate.
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