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“THE GOOD CAN OFTEN BE VERY SIMPLE!”

MARCO SERRA

Marco Serra’s cuisine is based on a passion for his craft – cooking and placing the focus on the ingredients. Quality products – honestly produced with love. Marco Serra conjures up refined Italian dishes from these foods.

My philosophy in cooking is straightforward-
I have a taste for using seasonal, locally sourced products, in order to create simple recipes with five or six ingredients. I enjoy the creativity of discovering and combining elements that enhance rather than compete with the quality of my first material.
 I am an Italian chef of Sardenian origin and began my professional experience at the young age of 14, working in a local pastry shop while also attending a school for tourist services and obtaining various working experience in different restaurants.
 My holidays were spent  working as a second in a hotel kitchen in Rimini where I became head chef in three years’ time.
 Having obtained extensive experience, I decided to join an internship for six months with a Michelin-star awarded restaurant in Firenze, which helped me get a greater picture of the market and taught me to think big.
 At the age of 22 I opened my first restaurant in Perugia, followed by two more in Umbra. and ran those for thirteen years before deciding to try something new in Zagabria, Croatia.
 I took interest in various projects, working with new restaurants as a consultant, collaborating
with the Italian Embassy in planning catering events and participing in culinary shows for the Croatian national television.
 After four years, I decided to move my business interests to Vienna where I started off with two separate projects, a small grocery shop at first and then a restaurant where I also organised teaching culinary courses. Catering remained a focus for my business there, expanding my collaboration with no less than twenty different embassies.
  Having stayed in Vienna for seven years, in 2020 I  moved to Athens with a purpose to expand on my previous work and advance my entrepreneurial  interests here.








Marco Serra

The cuisine of the native Sardinian is based on the regional cooking traditions of Italy. Marco Serra gained his experience in various large and small kitchens in Italy over the past 25 years.

Marco brings a breath of fresh air to Viennese gastronomy with his modern, relaxed way of cooking. His heart and passion belongs to Italian cuisine (especially Sardinian cuisine). With a lot of instinct and – how could it be otherwise – a lot of Italian temperament, he conjures up simple dishes with the best quality of food – and you can taste that with every bite.

Marco Serra loves constant learning, trying things out and discovering new things about his craft. The connection with his homeland always brings him to new product ideas and creations.

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Awards

In a modern Italian ambience he creates Italian classics with a fresh, modern twist with passion and a charming Sardinian temperament.

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