Portraits > Chef

Stefano Agostini - Chef of Ristorante 19.94

February 4, 2019

"To stay current in today’s world, we need to take a step back. What does that mean?"

 

"1994 is a year that marks two important anniversaries: for me, it is the opening year of Casa Vecia, my first restaurant, where I was awarded a Michelin star. For Alessandro Rotolo, my business partner in this new adventure, is his year of birth."

 

"Of all the Panettone varieties, I am most fond of the Classic one, because simple things are indeed the most difficult to make!"

 

 

 

MY COOKING PHILOSOPHY

 

To stay current in today’s world, we need to take a step back. What does that mean?

It means that today, to make your customers feel good, you don’t have to impress them with special effects or with excessive technology that is an end in itself. The kitchen and the cook are at the service of the guests and their total satisfaction.

 

 

STEFANO AGOSTINI’S COOKING STYLE

 

I apply high-level techniques to my recipes, to make dishes that speak of my land and the seasons. Whenever possible, I also choose to use local products.

I create my dishes with two objectives in mind: lightness and simplicity.

  • Lightness to enhance the authentic flavors of the ingredients

  • Simplicity is always a challenge for the chef, because the essence of a dish should not deceive the palate.

 

 

RISTORANTE 19.94

 

1994 is a year that marks two important anniversaries: for me, it is the opening year of Casa Vecia, my first restaurant, where I was awarded a Michelin star.
For Alessandro Rotolo, my business partner in this new adventure, is his year of birth.

At Ristorante 19.94, the tasting menus can be chosen by a single guest, without imposing on the rest of the guests seated at the same table.

Our wine selection includes almost 500 labels, mostly Italian but with an excellent French section of Champagnes and Burgundy wines too.

 

 

STEFANO AGOSTINI & LOISON

 

I truly admire Dario Loison’s desire to innovate, especially in the flavor department, with creative combinations such as the Licorice & Saffron Panettone.

I like using Panettone in my recipes, as it is a versatile product: in addition to using the ready-made Powder, I serve Panettone crostini with our cheese tasting boards.

Of all the Panettone varieties, I am most fond of the Classic one, because simple things are indeed the most difficult to make!

 

 

 

THE RECIPES AT RESTAURANT 1994

 

 

 

 

RESTAURANT 1994

 

 

 

 

 

 

 

 

 

 

 

Via Sette Martiri, 170
35143 - Padova
Telefono +39 049 645 37 54
web www.ristorante1994.it
email info@ristorante2994.it

 

Timetable
Pranzo: dalle 12.30 alle 14.00
Cena: dalle 20.00 alle 23.00
Chiusura
Domenica sera, lunedì e martedì a pranzo.

 

THE GALLERY

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