I am Bernardo, I am a chef and a professional flamenco dancer with a minor Bachata specialization. I am a BIG fan of buzzing local markets. I’m cooking at Atelier September where my colleagues and I offer lovely breakfast and lunch every day.
Noma is an incredible, inspiring place: from the aesthetics of the garden to the architecture of the building, the division of the kitchens, the materials, the perception of action and energy throughout the experience from start to finish, and, of course, the food. Every time I have the opportunity to eat here I feel very lucky and I always remain with the feeling of an extraordinary experience.
The head chef, Andrea Piras, is my best friend and he is one of the most dedicated and talented chefs I know. All the food at Slurp is beyond delicious, and the vibe is easy and fun. The Shio ramen and the Mazesoba are my favorites. The Mazesoba for me is a better version of an Italian “Tagliatelle al ragù” (Sorry Nonna).
Chef✳Atelier September
I am Bernardo, I am a chef and a professional flamenco dancer with a minor Bachata specialization. I am a BIG fan of buzzing local markets. I’m cooking at Atelier September where my colleagues and I offer lovely breakfast and lunch every day.
Noma is an incredible, inspiring place: from the aesthetics of the garden to the architecture of the building, the division of the kitchens, the materials, the perception of action and energy throughout the experience from start to finish, and, of course, the food. Every time I have the opportunity to eat here I feel very lucky and I always remain with the feeling of an extraordinary experience.
The head chef, Andrea Piras, is my best friend and he is one of the most dedicated and talented chefs I know. All the food at Slurp is beyond delicious, and the vibe is easy and fun. The Shio ramen and the Mazesoba are my favorites. The Mazesoba for me is a better version of an Italian “Tagliatelle al ragù” (Sorry Nonna).