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Nino Rossi

It is an unusual route that brings Nino Rossi to meet the haute cuisine: it begins with banqueting and weddings. Nino, however, while working for the organization of events, dreams of working at the stove and begins to study by himself.

Meanwhile he continues with the management and catering for the events, but opens Villa Rossi, determined to embark on a career as a chef. In 2013, he moved to the Arthhaus Hotel in Davos where he settled in the kitchen during the absence of events in Calabria.

In 2016 he finally opened his restaurant in Santa Cristina d’Aspromonte: the Qafiz. The Michelin guide awarded him with a star for the 2019 edition and L’Espresso with three hats in the same year.

Qafiz speaks of an unpublished Calabria, to bypass the clichés that bind it to the imaginary of a land made only of chili and rough cuisine. A land with such amazing biodiversity needs to have justice even in “higher” areas such as fine dining.

Here comes into play the Aspromonte that serves as a wild scenery that Nino loves to show to the guests, climbing the streets that come out in deep gorges for which very pure springs flow, among magic herbs with shocking flavors, where everything alludes to another as in a cipher book.

And he deciphers it like this, foraging with an expert on alimurgia and his brigade, so that it is impossible to evade the theme of origins.

The territory as the main prerogative of all that gravitates around his world, namely the restaurant Qafiz and the Cocktail Bar Aspro, through whose products discovered far and wide between Bovesia, Ciminà and all the Grecanica area going up quickly towards the mountain that joins to Gambarie of which it loves to use the White fir, the porcini and the great sheep to the pasture.

The peculiarity of the dishes, of the flavors, of the colors lets you see that in his kitchen you start from the taste and you get the choice of colors and symmetries so that the dish transmits vivacity and functionality in the tasting.

A precise, technical and modern kitchen that pays attention to the raw materials and the processes of contamination of influences from across the Alps that the Chef carries with him since childhood.

The chef likes to say this : “My project only makes sense here, the Aspromonte has become an assist and not an obstacle, it suggests me through nature how to evolve the territory and my cuisine.”

Nino Rossi