“We love to cook, and the interaction with those that grow and provide for us. As workers transforming what comes from the earth and the sea, we feel honesty and collaborative teamwork are what delivers delicious food. We feel honoured and proud to have created such strong connections with both our kitchen crew and our suppliers. To keep things fresh, sustainable, and interesting, we feature a small menu that changes very frequently. We love to believe that all of our dishes represent our food philosophy. Our staff eats only organic food, as do our diners.”

Handmade pasta with local porcini mushrooms and home-made mascarpone; fish with cazuela stock, tomatoes, fennel, and turmeric aïoli; and house-made dulce de leche ice cream.

Although Paola Carosella was born in Argentina, Arturito’s menu has only one beef dish – it focus on vegetables, edible weeds, and grains as main ingredients. A television celebrity chef, most of Carosella’s time outside the kitchen is dedicated to helping and promoting small farmers, food-related NGOs, political struggles against food abuses, and helping refugees and transsexuals find work with food.

Such commitment and solidarity can be felt in her constantly changing menu: she makes warm, considered food, with each dish made out of few ingredients that celebrate intense, clear flavours. Perfumed pasta with crunchy vegetables, fresh fish graciously seasoned, earthy beef and roots roasted on the wooden oven – all generates love and sincerity.