Our cuisine

It’s true that we are in a dream, but entering the basement of a Roman theater! Having a dinner wonderful for service, food and wine. Then to bed, to bed in a palace of '700 in an intact medieval town, with dinner, and I repeat, in a Roman theater
Beppe Bigazzi

Our restaurant Redibis is born from the awareness of an absolutely unique family real property, and from the intention to withdraw it to the foregone logic of a museum, in order to destine it to host the ancient rite of eating.

The project is to bring to life again the story of the family and of the territory for the guests: this is realised through the choice of drawing the recipes for our menus from the cookbook of Donna Maria Angeli, who wrote it at the beginning of 1900 and during about 30 years, with the suggestions of family friends and cooks: this cookbook talks about Bevagna and Umbria, but also recalls perceivable echoes of Wien, Paris, and that Belle Epoque Europe which combined love for tradition and for discreet taste with curiosity for genial and creative innovations.

Choosing among the menus of the Redibis proposal, you’ll allow yourself a stimulating travel towards our roots, through recipes which evoke the memory of the taste, perfume, ingredients, spaces and persons who prepared and ate this food with love and care.

The same love and the same care we dedicate today to our guests.

Our cuisine wants to be the mirror of the territory and tell the history of its raw materials, which we choose among the nearest and more genuine ones. The utilization of the best preparation techniques and the most modern and safe conservation technologies certify our constant attention to the health and wellness of our guests.

Following a seasonal gastronomic calendar (the cycle of life and festivities) in harmonious accordance with the needs of our body, we can re-discover food’s therapeutic qualities, the balsamic effects of aromatic herbs, the importance of a varied and balanced diet, as well as of the ambiance and atmosphere where food itself was eaten.

The search for wellness cannot leave aside the quality of food and the love of the persons who prepare it for us.

“You don’t need abundance to cook good things… the one who cooks needs fantasy in his mind, love in his soul and moderation in his hands”.