Chef can't find staff, only one common table in the room. Micol Zorzella, a 36-year-old chef from Verona, responded to the growing difficulties of finding staff, especially in the dining room.
The idea is of a single table, where the chef will personally serve the dishes cooked for the customers. 10 tables removed, 24 place settings halved. From 7 February in his restaurant, opened in 2017, will offer 4 menus for dinner and a fixed price menu for lunch from Wednesday to Saturday.