Consumed by a passion for cooking, young Jacopo Chieppa began his career working with sweet and savoury leavened products and gaining experience in renowned restaurants such as the Mirazur in Menton and Antica Corona Reale in Cervere. He has now opened his own restaurant in an old restored mill, where he serves exciting, delicious cuisine that is contemporary in style yet traditional in its ingredients, some of which are grown in the property’s own kitchen garden next door. We particularly enjoyed the playful (and tasty) opening “picnic”, as well as the mupa (a type of fish) served with asparagus and a clam and parmesan emulsion. Front of house, the chef’s wife Melania displays an equal passion for her work, while in summer there’s an attractive outdoor space for alfresco dining.

Chef Jacopo Chieppa's Unconventional Background

• The chef started his career as a musician in London and only later turned to cooking. Equilibrio's Unique Menu Approach
• The restaurant offers two degustation menus: 'Origini' (70€) which focuses on the territory, and 'Ego' (80€) which showcases the chef's creativity and personality. Innovative Use of Local Ingredients
• Chef Chieppa puts local ingredients at the center of his dishes, such as using Ligurian olive oil in many preparations.

Equilibrio Menu Summary

Tasting Menu

• 8 Courses: €250 (not specified)

A La Carte

• Blue Lobster: €95 (not specified)

Other Options

• Dolce: €20-$30 (estimated)
• Tapas: €15-$25 (estimated)
• Tartelletta in primavera: €18-$28 (estimated)
• Ricciola bieta cavolfiore: €25-$35 (estimated)
• Piccione del pergord: €22-$32 (estimated)

Note

• Prices may vary based on seasonality and availability of ingredients.
• Menu items and prices are subject to change without notice.