From grandmother’s kitchen to the world
Andrea Miacola’s cooking is shaped by both his travels and his roots. After training at ALMA and refining his skills with chefs like Cracco, Alajmo and Boer, Andrea returned to Vieste to lead La Ripa with his brother. His style is thoughtful and expressive—often experimental, but always grounded in memory. Whether he’s pairing Polignano carrots with hazelnuts or reimagining grey rabbit with Thai broth, Andrea’s dishes hold onto a sense of place while carrying influences from Portugal to Scandinavia. It’s cuisine that reflects curiosity, respect, and a quiet sense of adventure.
"My cooking is contemporary Puglian cuisine, reinterpreted with modern sensitivity and current techniques."
La Ripa
JREJRE-Jeunes Restaurateurs
Vieste, Italy
Restaurant La Ripa is located in Vieste’s old town, set inside a former convent overlooking the cliffs. The building has been kept close to its original character, with limestone paving, exposed stone and low, warm light that suits the setting. The dining room also opens onto a small outdoor space, framed by an old bougainvillea and set slightly apart from the flow of the town. In the kitchen, JRE chef Andrea Miacola offers a contemporary culinary version of Puglia and the Gargano. Seasonality and local produce lead the menu, with modern technique and international experience used to sharpen the flavours. The result is personal cooking with clear lines, measured detail and a strong connection to the area.
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