At Terrona, we’ve always believed that great food doesn’t need theatrics—just honesty. This month, our chefs revisited the fundamentals of Mediterranean cooking to bring more clarity, calm, and freshness to the menu.

The process began with a deeper study of seasonal produce. Tomatoes, olives, and citrus—staples of the region—were sourced from small farms with regenerative practices. “When the base ingredients are alive,” says Chef Alessio, “the dish already has everything it needs.”

This shift has led to subtle but meaningful changes. Our olive oil is now cold-pressed in micro-batches. Our burrata comes from a small dairy that ships only twice a week. Even the bread is evolving, now baked with slower fermentation to achieve deeper flavor and better texture.

The result is a renewed expression of simplicity. Plates are quieter, flavors are cleaner, and the atmosphere feels more grounded. We’ve redesigned the plating style to let each ingredient breathe, embracing negative space like a quiet morning by the sea.

In the coming weeks, we’ll continue refining our menu, with new dishes inspired by the sun, soil, and coastline that shape Mediterranean cuisine. Terrona remains committed to serving food that feels honest, warm, and deeply connected to nature.