Une
Capodacqua, Italy
1 Star
The Experience
From Michelin Guide
Situated in the heart of this town nestled amid the Umbrian countryside, Une serves two tasting menus (with varying numbers of courses) which follow the seasons: Acquedotto and Relazioni both feature modern and creative dishes prepared using a whole host of local ingredients. The desserts are absolutely superb – we particularly recommend the namelaka (a soft, delicious cream) with elderberry, the Mundo Novo coffee emulsion, and the date and caper ice cream.
From Visitor Experiences
A 17th-Century Mill Setting with Rural Charm
- UNE is housed in a well-preserved 17th‑century former mill in Capodacqua, with original beams and stone that create a romantic, rustic atmosphere while hosting a Michelin‑star dining experience.
Sustainability at the Core: Forgotten Umbrian Ingredients, Local Connections, and Zero Waste
- The project centers on sustainability, including reuse of kitchen scraps, an on‑site garden just steps away, a focus on seasonal Umbrian ingredients, and close relationships with local producers and the kitchen team.
A Chef’s Global-Fusion Approach Rooted in Umbrian Tradition
- Chef Giulio Gigli, trained at Disfrutar, Le Cheval Blanc, Benu, and Il Pagliaccio, leads a tasting menu that blends Umbrian tradition with international techniques and exotic influences, highlighting local products like truffles and high‑quality olive oil.
From Visitor Experiences
Signature Ingredients
- Truffle (Tartufo Umbro): A defining hallmark of UNE’s Umbrian-inspired cuisine, truffles are celebrated as a powerful aroma and luxury ingredient that elevates seasonal dishes. They embody the region’s terroir and memory, and are incorporated through modern techniques to create refined, expressive courses. Sourced from local Umbrian producers as part of the restaurant’s emphasis on regional excellence.
- Leeks (Porri): An emblematic Umbrian ingredient highlighted by Chef Giulio Gigli as part of the territory’s memory. Leeks provide sweetness and earthiness to dishes and are used in seasonal preparations to showcase the land’s produce with contemporary presentation.
- Extra-virgin olive oil (Olio extravergine di oliva): A cornerstone of Umbrian cooking and UNE’s philosophy, local high‑quality EVOO serves as both a base and finishing touch, enriching flavors and linking each course to the region’s olive-growing tradition.
- Local Umbrian game meats (carni di Umbria): Reflecting the region’s hunting heritage, game meats are featured to provide rustic depth and protein diversity within the tasting menu, balanced with innovative techniques to highlight Umbrian flavors.
- Forgotten Umbrian products (prodotti dimenticati dell’Umbria): UNE centers its concept on reviving forgotten regional ingredients, sourced from nearby producers and integrated with global techniques. This theme underpins sustainability, memory of the land, and distinctive, authentic flavors in the menu.
From Visitor Reviews
Tasting Menus at UNE, Capodacqua
- Acquedotto — 5 portate seguendo le stagioni (€90)
- Relazioni — 7 portate seguendo le stagioni (€110)
Signature Dishes (selected from menu)
- Tigella aerea con pecorino di fossa
- Gnocchi di malva
- Waffle croccante sesamo nero kaki al pepe rosa
- Pane
- Fettuccine con ripieno di tartufo e scaglie di mandorle
Note: Prices shown are per person for tasting menus; signature dishes do not have individual prices listed on the current menu.