A new chef and the same determination to take things far beyond the typical “go-to” bistro. Campelli isn’t a pizzeria either, but an intriguing restaurant that maintains its culinary reputation thanks to Julio Martinez, who draws inspiration from seasonal ingredients and a contemporary, vegetable-forward, and aromatic menu: slow-cooked celeriac with spinach cream, pear in verjus with almond milk foam and lovage, Label Rouge free-range chicken, mushrooms, finger potatoes, hazelnut-infused chicken jus with panko, poached peach, red berry compote, yellow bell pepper sorbet, apricot mousse, and crumble. Wine list needs expansion.
Julio Martinez Chef
