Simone Bravaccini

Chef Simone Bravaccini's culinary philosophy is rooted in a profound respect for the heritage of Ristorante del Lago, established by his family, yet continually evolving it. He champions a 'cucina di matterello e di prodotto, avvinghiata al territorio,' a product-focused, regional cuisine that honors the Appennino Romagnolo's bounty—mushrooms, wild game, lake trout, and spontaneous herbs. His core ethos is to 'non rompere con la tradizione, ma farla evolvere,' ensuring his dishes are precise, elegant, and contemporary, with flavors that are clear and recognizable, yet lightened and refined. Ingredient sourcing is intensely local, reflecting a 'rappresentazione dei luoghi.' Collaborating closely with his sommelier brother Andrea, Simone dedicates a day each week to culinary innovation, exploring new dishes and refining existing ones to achieve the 'match perfetto' with wine, valuing input from his entire team. This dynamic, collaborative approach underscores a commitment to continuous growth, viewing the Michelin star not as a destination but as 'il primo gradino.' Ultimately, Simone's overarching vision extends beyond the plate to the guest experience. He aims to create a 'percorso sartoriale,' a tailored culinary journey delivered with hyper-professionalism but in a relaxed, welcoming atmosphere, ensuring every guest leaves feeling happy and entertained. Chef Simone Bravaccini's technical mastery is evident in his precise execution, which transforms traditional, rustic flavors into elegant, contemporary expressions. His style refines the 'matterello e di prodotto' heritage, making flavors 'netti, riconoscibili, ma alleggeriti, affinati, resi contemporanei.' He employs sophisticated techniques such as expert marinades and smoking (e.g., for his trout tartare), slow-cooking followed by grilling (e.g., for pork fillet), and innovative preparations like double service for certain dishes to maximize flavor and presentation. His approach to flavor and plating is a thoughtful interplay of 'memoria e contemporaneità.' Dishes celebrate the wild ingredients of his region—mushrooms, game, trout—but are presented with modern finesse. An example is the vibrant trout tartare with passion fruit gel and basil ice cream, or the intricate layering of flavors in his steamed and barbecue-fried onion dish, served with blue cheese cream, soy sauce, porcini powder, lemon zest, and black truffle. Plating emphasizes aesthetic appeal, with vibrant contrasts and textures that reflect the natural beauty of the Romagna landscape. Among his most legendary signature dishes are: * **Tartare di Trota, marinata e affumicata con gel al frutto della passione e gelato al basilico** (Marinated and smoked trout tartare with passion fruit gel and basil ice cream). * **Risotto al Ragù di Cervo** (Deer Ragù Risotto), a contemporary revision of a traditional regional dish. * **Cipolla cotta al vapore e poi fritta al barbecue, servita su una crema di erborinato con salsa di soia, polvere di porcini, zest di limone e tartufo nero pregiato** (Steamed and barbecue-fried onion, served on a blue cheese cream with soy sauce, porcini powder, lemon zest, and black truffle). * **Wild Boar** (described by Michelin as sliced tartare-style, quickly cooked, and served covered with soft mashed potatoes sprinkled with juniper).

Career

• Chef at San Domenico, Imola
• Chef at Piazza Duomo, Alba
• Executive Chef at Ristorante del Lago, Bagno di Romagna