Ferdinando Bernardi

Chef Ferdinando Bernardi's culinary philosophy is a profound dedication to his family's gastronomic legacy, intertwined with a rigorous commitment to local sourcing and technical excellence. Growing up immersed in his father's restaurant, La Tramontana, gastronomy became an inherent part of him, fueling a lifelong passion for cooking and a deep understanding of genuine hospitality. Casa Bernardi, his personal project, stands as an authentic homage to this heritage, designed to welcome guests into an experience of true 'Italianità' and familial warmth. Bernardi's approach to ingredients is defined by his "cucina di prossimità" (proximity cuisine). While the identity of his dishes is unmistakably Italian, he exclusively utilizes local products and raw materials, personally procuring them from regional suppliers, markets, and even joining local fishermen to ensure unparalleled freshness and a direct connection to the land and sea. This steadfast commitment to KM 0 and sustainability underscores his appreciation for the rich terroir of Spain's Costa Blanca, a region he affectionately refers to as "the Spanish Tuscany." His overarching vision is to perpetually elevate culinary standards, driven by the conviction that "flavour is crafted through method, skill, dedication and passion." This ethos extends critically to his masterful application of spices, which he perceives not merely as an accent, but as foundational elements of technique, balance, and identity capable of entirely transforming a dish. For Bernardi, true culinary artistry with spices emanates from deep understanding and precise application, enabling both creative freedom and unwavering excellence in his sophisticated Italian fine dining. Chef Bernardi's technical mastery is distinguished by an exacting precision and comprehensive product knowledge, particularly evident in his sophisticated understanding and application of spices. He views spices as fundamental to technique and a dish's identity, employing them with expert balance to achieve profound flavor transformations rather than just superficial seasoning. His style encapsulates "fine dining Italian cuisine," seamlessly blending deep-rooted traditions with contemporary techniques to craft an experience that is both familiar and exquisitely refined. Among his most celebrated creations are the "turbot tortelloni with Livornese sauce, spinach purée and pil-pil sauce," a dish that exemplifies intricate construction and harmonious flavor layering. Another iconic offering is his "protein-rich lasagne made with cuttlefish and squid," often referred to as "lasagne al nero di seppia," lauded for its innovative use of seafood and its rich, umami depth. The Michelin Guide has also specifically praised his "spaghetti alla carbonara," a testament to his exceptional skill in perfecting classic Italian dishes with masterful execution.