Reopening Is Like First Day of School, Says Bottura

Massimo Bottura, renowned chef and owner of Osteria Francescana, discusses his achievements, including Michelin stars and sustainability awards. He shares insights on adapting to the pandemic, focusing on quality over quantity, and introducing a new menu inspired by Italian gastronomy. Bottura emphasizes the importance of restoring the soul through dining experiences and addresses the social impact of COVID-19 on the restaurant industry.

How does Massimo define the essence of a restaurant?

What role does Massimo believe art and design play in his soup kitchens?

What challenges does Massimo Bottura foresee for the restaurant industry post-COVID?