Campamac Osteria di livello: Halfway between tradition and modernity, discover this restaurant designed by Fabio Ferrillo

News Infurma21/02/2018
Campamac Osteria di livello...
Campamac Osteria di livello: Halfway between tradition and modernity, discover this restaurant designed by Fabio Ferrillo

Campamac, the new high-end osteria established by Michelin-starred chef Emilio Garola and international manager Paolo Dalla Mora, opens in Barbaresco, province of Cuneo, in the heart of the Langhe region (Italy).

Fabio Ferrillo, talented architect with a cultured and refined aesthetic, signs this surprising shop-restaurant levitating between traditional echoes and contemporary mood. A warm, characteristic and sophisticated ambience recalling the tradition of the territory reinterprets its DNA with an up-to-date accent.

A small shop becoming cocktail bar, a technically advanced kitchen representing the unique focal point of each perspective, a dining room decorated with a statement carpet, but in marble: surprise is the key to read every space. A complex challenge, an ambitious and exciting project.

“I followed some English vibes - the architect describes - though remaining strongly connected to this land, to the view onto the valley and to the Monviso mountain upfront. I designed every single detail, from lighting to furniture, establishing a dialogue between the concrete walls and the town of Barbaresco, but filtering the view to the outside through a green, tropical scenery”.

Campamac is not just a restaurant, but a high-end osteria where everything is for sale: at the small entrance shop it is therefore possible to purchase fresh bread and pasta, the best local meat cuts, the sauces and jams. But also plates, appropriate glasses for Nebbiolo wine and artworks, such as Another View, a video installation of a window overlooking the Venetian Carnival from Palazzo Pisani, or Sweeper's Clock by Danish designer Maarten Baas, whose watch evidently explains how time is not to be overlooked.

An almost hidden staircase leads to the cellar, the second heart of the Campamac experience besides the kitchen: here the wine is stored in the infernòt - typical underground space carved in tuff - becoming all the more evocative thanks to Fabio Ferillo's design and to the presence of the scenographic central table in marble and iron, again conceived by the architect.

One last curiosity: Campamac is a dialectal word used in Piedmont as an encouragement, something like the English “come on” or Roman daje”. It's the greeting motto always used by chef Maurilio Garola and it seemed just the perfect word to name this new restaurant in the heart of the Langhe.

Visit the Fabio Ferrillo website

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