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Enzo’s Cuisine

An artisan in the kitchen.


Philosophy
Enzo Pettè’s approach to cooking has its roots deep in tradition and is based on the exquisite flavour of quality raw materials. In fact, he considers himself an “artisan of raw materials”. His amazing creations are a delight of aroma and colour and they are prepared with only fresh, seasonal and local products. While he follows the basic rules of Tuscan cuisine, his sense of curiosity and creativity has earned him a loyal following of local and international fans. Those of you who want to do more than just taste his fine cooking can learn about how he prepares it by attending one of his exciting cooking classes at the inner temple of his creativity: the kitchen of the Hostaria Bibendum.

Biography
Born in Essen, Germany, after graduating from the hotel school, Enzo Pettè set off far from his homeland to hone his culinary talent in other European countries and America. Here, in this land so open to innovation and new ideas, he refined his talent and, in 2006, he came to the Hotel Helvetia & Bristol. His many years of experience working in restaurants the world over formed the basis for his own personal atelier, if you will, here at the Hotel and every day he crafts his delicacies to the delight of his audience.