A completely new fine dining, lunch experience 

-  by Chef Luca Mascolo  - 

The Smokaccia Laboratory is an informal fine dining lunch restaurant, where everything revolves around 'The Smokaccia". 

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The Smokaccia is a new type of sourdough bread invented over the course of ten years by Chef Luca Mascolo. 

This bread takes 50 hours of preparation, it is made with 100% natural yeast, is very tasty, crunchy and lightly cold smoked.  

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Restaurant manager Massimo and host Netty take care of an unforgettable Smokaccia experience

With the open kitchen it is possible to observe The Special Smokaccia varieties being made with special fine dining techniques by Chef Luca and his team.  

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On the menu there are Smokaccia's with toppings varieties

like; lobster,  wagyu, vegan, pork-belly and more. 

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Besides these Smokaccia specials there are desserts made in front of you, as well as fresh juices, illy coffee, coffee mock-tails, fresh teas and special beers and wines.