Fuori Menu Chapter 4

Innovative cuisine inspired by the deep sea, presented as a tasting menu paired with wines, for a truly unforgettable dinner. A special occasion for a truly special guest: the dinner at The Suite Lab, marking the run-up to the sixth edition of Buonissima 2026, is curated by Francesco Sodano. A chef does not simply cook fish; he studies it, explores its anatomical structure, its habits and its environment, and then transforms it into something unexpected. Originally from Somma Vesuviana in Campania, Francesco Sodano carries the sea with him as an emotional dimension and an ecosystem to be explored: a universe to be interpreted.