The story
When Stefano Di Gennaro opened Quintessenza in August 2011, he brought with him a teenage habit of tying on an apron and a fierce loyalty to his native Puglia. His cooking is described as refined yet immediately understandable – a modern cuisine that respects the territory without being bound by its definitions.
The kitchen’s guiding principle is respect for the raw ingredient, expressed through seasonality and flavour. Di Gennaro builds dishes around equilibrium, using technique to create a style that feels both personal and generous. The wine list, updated continuously throughout the year, is designed to mirror and elevate those seasonal ingredients.
Guests can choose between two six-course paths. The first, “Classici,” traces the restaurant’s fifteen-year history, bridging past and present. The second, “Quintessenziale,” is anchored by the season’s best from the local landscape. Both are built on a foundation of predominantly Mediterranean tastes.
In November 2016, Michelin awarded Quintessenza its first star, a recognition of Di Gennaro’s consistency and vision. He became a member of the Jeunes Restaurateurs association earlier that same year. In 2026, the Michelin star remains, a testament to a kitchen that keeps its focus on honesty, humility, and the quiet power of a well-chosen ingredient.
Recognition
Ambience
Details
Location
