Le Calandre
Rubano, Italy
⭐3 Stars
The Experience
From Michelin Guide
Situated away from the main road and the main shopping centre, the fabulous Le Calandre is run by the Alajmo family. The soft lighting (even during the day) perfectly complements the decor in the minimalist-style dining room designed by brothers Massimiliano and Raffaele (as is most of the tableware used in the restaurant). The cuisine is presented on three tasting menus (Classico, Max and Raf), with the option of reducing the number of courses and choosing dishes from different menus, almost à la carte style. With its combination of familiar flavours and imaginative twists, Max’s cuisine celebrates the restaurant’s signature dishes such as the “passi d’oro” 2.0 risotto and the famous cuttlefish cappuccino in black ink, as well as creative dishes inspired by the passing seasons. The restaurant also has its own delicatessen for anyone keen to purchase a gourmet souvenir.
Unique Things
From Visitor Experiences
Youngest chef to earn 3 Michelin stars: Massimiliano Alajmo became the youngest chef ever to receive three Michelin stars in 2003 at age 28, a record that still stands.
"Black canvas" dining experience with theatricality: The interior design creates a striking "black canvas" atmosphere that Massimiliano disrupts with bursts of color, flavor, and theatrical presentation, making the experience highly artistic and unconventional.
Unique pigeon farming with classical music: The restaurant sources its pigeon from a special farmer who raises the birds listening to Bach and Beethoven, which is said to enhance the quality and flavor of the meat, contributing to the exceptional culinary results at Le Calandre.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin three-star restaurant Le Calandre in Rubano include:
Saffron: Used in their signature saffron risotto, saffron imparts a distinctive aroma and vibrant color. The risotto is paired with Parmesan and liquorice, showcasing a balance of earthy, cheesy, and slightly sweet flavors.
Parmesan Cheese: A key ingredient in the saffron risotto, Parmesan adds depth and umami richness, elevating the dish's flavor profile.
Liquorice: Incorporated uniquely as liquorice ice cream or powder in the saffron risotto, it adds an unexpected sweet and aromatic contrast that defines the dish's signature character.
Tomatoes: Featured in a simple yet refined dish combining tomatoes, eggplant, and olive oil, the tomatoes are of exceptional quality, delivering intense, sweet, and fresh flavors that are central to the dish's success.
Eggplant: Used alongside tomatoes, the mild and sweet flavor of eggplant enhances the tomato's sweetness, contributing to a harmonious and elegant dish.
Seafood elements (mackerel, caviar, tuna ice cream, bottarga): These are combined in a seafood bowl that highlights freshness and complexity, reflecting the restaurant’s modern Italian approach.
Cuttlefish: Featured in the "cuttlefish cappuccino," a creamy potato and squid ink soup dish, this ingredient exemplifies the restaurant's creativity and nod to regional roots.
These ingredients are carefully selected and combined to create dishes that are both innovative and deeply rooted in Italian culinary tradition, exemplifying Le Calandre's elevated yet simple style.