It’s not often you walk into a place and don’t feel that awkwardness typical for people with food intolerances. Unfortunately, walking into a restaurant knowing you can’t eat 80% of what’s on the menu makes you feel out of place, as if it’s your fault (just like when you used to walk into a bar and ask for a non-alcoholic drink; irony has it that today, everyone wants to drink low-ABV).
THAT HOMEY FEELING
Nino Con Cucina is the kind of place that smells like home, yet takes you on a journey from London to the Basque Country. The walls, the chairs—everything inside speaks of style and movement. It’s a style that doesn't need to shout; it’s effortless (the way only our British friends can pull it off—throw on a Barbour jacket and you're good to go), paired with that same dynamism and freshness of the Basque Country. But at Nino’s, style blends seamlessly with hospitality, delivered by a team that smiles and greets you. It’s a team that welcomes you the second you cross the threshold. We will say it often: a huge part of your revenue comes from your ability to make people feel truly welcome.
IN THE END, YOU RETURN TO YOUR PASSIONS
"I wanted a job I liked, yes. But above all, I wanted a life that resembled me." — The Best of Youth by Marco Tullio Giordana
We often call them coincidences, often fate. But it is our ability not to run away from what life throws at us that births the best opportunities, often right where we least expect them. Like when you walk into a place just to spend a few months there, and you end up dedicating years of your life to it.
"I joined the team simply because, after years in various kitchens, I wanted a different experience. I wanted to learn about the world of wine. I was only supposed to stay at Osteria Alla Concorrenza for four months, and those four months turned into four years." — Marco Marini
FOUR HOSPITALITY TITANS
Four strong, distinct personalities, four hospitality titans (and we like to call them that because it clarifies a concept unknown to many), united by friendship and by visions so unique they leave a mark on every venue—because every venue seems to speak of them.
On one hand, we have Diego Rossi: Trippa, and the name alone is enough to describe this steadfast, provocative figure.
Enricomaria: Osteria Alla Concorrenza, the host who has an innate ability to manage chaos effortlessly, making you feel right at home.
Marco Marini: Nino Con Cucina, free-spirited yet deeply artisanal.
Josef Khattabi: the visionary entrepreneurial mind moving behind the scenes of Osteria Alla Concorrenza, Kanpai, and Frangente.
REAL CUISINE
An open kitchen is always fascinating. It’s as if, from that perspective, you can truly discover what goes on in such a magical environment (yes, we got lucky, or maybe we were just highly recommended, and we got to dine right at the counter). Like children in front of a long-dreamed-of toy, we lived the real experience. We talked with the sous chefs, we talked with Marco, we tasted, and we lived it.
"No strings attached for the customer: Nino imposes nothing on those who walk through the door. Even today, the team's philosophy remains open: 'If you want to come in just for a single glass of wine, you can.' In reality, nobody does that because everyone stays to eat, but what matters is that total freedom exists for the customer."
COURAGE OR MADNESS
You could call it madness, you could call it courage, or maybe it’s just passion mixed with a healthy dose of recklessness. Because opening a place in a city like Milan right now (where if you don't have an investment fund backing you, you're nobody—and we aren't against them, just being honest) in a historical moment where everything seems to be working against you—city council regulations, new trends, economic crisis, and a crisis of identity, or perhaps a lack of self-awareness.
"The shift in habits and priorities: When it comes to staffing, Italy is no different from other countries. People's needs are changing radically: people are starting to realize that life isn't just about work, and that you can live perfectly well by balancing a slightly lower salary with a better lifestyle. Putting things into perspective, it's obvious that working in restaurants is declining, unless there is an incredibly strong passion behind it. Without that, it’s only natural for people to choose the alternative—meaning, 'so much else.' The role of foreign workers: In this scenario, the true salvation of the restaurant industry today is the people arriving from other countries. And it's not a financial matter (it's not done because they earn less), but a matter of mindset and goals: these people come here with a specific focus on working, because in their personal scale, that 'next step' linked to shifting priorities between free time and professional life hasn't happened yet."
We won't sit here and tell you what we ate. What we want you to have felt instead is the dedication behind the work, the almost obsessive attention to detail, and at the same time, that ability to smile and make people feel good.
