Chef Davide Botta
In the restaurant’s kitchen, chef Davide Botta and his talented team skilfully prepare meat- and fish-based specialties, as well as an array of delicious risottos. After all, this is the ideal place to showcase how versatile rice really is.
The culinary philosophy of Davide’s cuisine is based on the pure soul of the ingredients. The truth is within the ingredient, but he sees the kitchen as a means to bring it out into the open. He enjoys exploring international techniques and flavours, and to find new ways to amaze his guests' taste buds.
“I am a cook without prejudice. Goodness, beauty, modernity and lightness are the goals I pursue, using my knowledge and creativity.”
L'Artigliere Ristorante
JREJRE-Jeunes Restaurateurs
Brescia, Italy
Restaurant L’Artigliere, led by JRE chef Davide Botta, sits in an old courtyard that used to be home to a much-loved trattoria. The redesign keeps that history in view, while giving the space a clean, comfortable feel. It’s the kind of room that works for a long lunch, a dinner with friends, or a quieter table for two.
In the kitchen, Botta cooks with the seasons and keeps the menu moving. Risottos are a clear signature, backed up by a strong range of meat and fish dishes. The style is modern and personal, with flavour as the priority and an approach that stays direct and generous.
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