Moments

A new culinary chapter begins

Executive chef Fabio Ciervo has returned to the helm of Hotel Eden’s kitchen with renewed energy and creativity. Having spent the past year working with our architects to design the perfect kitchen, he’s now putting the finishing touches to his new menus, which are designed to take Italian fare to a new level when the hotel reopens on April 1.

Having recently gained a masters degree in nutrition, Fabio has become increasingly interested in the relationship between food and health. With this in mind, he has completely reconsidered what he will be serving at La Terrazza, Il Giardino Ristorante & Bar, and the new lobby lounge bar La Libreria. He’s chosen to cleverly select ingredients that complement one another, both nutritionally and in flavour, making it easy to indulge and still eat healthily.

Fabio explains another new addition,  ‘As both the kitchen and the restaurants are on the top floor, we have been able to give guests not only a spectacular view of Rome when dining but also a glimpse of what’s happening in the kitchen, by having a Chef’s Table in our La Terrazza restaurant. People are really interested in seeing chefs preparing their food, and my team is looking forward to bringing a touch of theatre to the experience.”

For a sense of what he has planned for his next culinary chapter at Hotel Eden, Fabio took time out of his busy schedule to answer the following quick questions.

What makes your cuisine different?

• I constantly research the latest technology being used in the kitchen. I also carefully select the highest quality ingredients and use seasonal product where possible, as this is both a healthy way to live and guarantees the best flavour.

What’s the most important thing for you when cooking?

• I always aim for a balance between taste and health, they are equally important to me. I also strive for my dishes to be visually pleasing – each dish is like a canvas where the shapes, colours and textures complement each other to create something eye-catching.

What is your must-try dish?

• Without a doubt it would be my spaghetti with pecorino and Madagascan wild black pepper, flavoured with rose buds. This dish sums up my philosophy as a traditional Roman dish that’s been reinvented. The taste has been enhanced with the use of Madagascan pepper, which has a fresh and flowery aroma. Last but not least, the use of fragrant rose buds turns it into a complete sensory experience.

When did you first think about becoming a chef?

• I come for a family with a deep passion for cooking so I probably always knew that it was my destiny. One of my fondest memories is of me as a child ‘helping’ my grandfather cook apples under hot embers whilst sitting around the fireplace. He would season the apples with cinnamon so they tasted delicious and it was a real treat for me.

To welcome you back to Hotel Eden, we are now taking bookings for April 1 onwards.

Where will you try first?

https://www.dorchestercollection.com/en/rome/hotel-eden/restaurants-bar/