In Rome, catering welcomes the birth of EMME Restaurant

A "living room" on Via Margutta that combines the creativity of Italian cuisine with the freshness of international style

Rome, 21 October 2019 – There is a scent of great news in the capital's restaurant world: Rome welcomes the birth of EMME, the restaurant inside the Boutique Hotel in via Margutta 19.

EMME like Margutta, EMME like Moncada, a name linked to its unparalleled location and to the passion of a family and a man, Alberto Moncada, with great talent expressed in the world of hospitality who has now decided to launch himself into the new venture of opening a restaurant with an innovative vision. The young Giovanni Moncada, Alberto's son, will act alongside the patron. As a consultant to the property, Giovanni Moncada will make available all his expertise (he has a degree in Business administration and Global hospitality management from the prestigious School of "Les Roches", in Switzerland) and his profound knowledge of international catering gained over more than six years of work experience in starred restaurants around the world. Creative wisdom and cultural sensitivity that Giovanni Moncada instills in Emme's culinary philosophy and hospitality style.

In the EMME Restaurant Giovanni Moncada will coordinate the new brigade led by the young chef Daniele Ladaga who will propose a cuisine that speaks the language of the great Italian gastronomic culture and interprets international dishes with freshness and imagination. EMME's culinary offering is rigorously attentive to the quality of the raw materials, draws on the best of short-chain agri-food production, and enhances the aromas and flavors of seasonality. From this philosophy two distinct selections are born for lunch and dinner which allow gourmets to live a unique and exclusive experience of taste, an intense emotion that begins by walking along Via Margutta, enthralled and with eyes upwards, and which is completed at the table.

The wine list proposed by EMME Restaurant will also offer an accurate and balanced choice of labels that will satisfy every type of palate. EMME's idea is to carry out research by including in the list the best bottles of historic producers from the various Italian wineries who have worked in recent years to perpetuate their winemaking tradition. The programs also include the organization of evenings dedicated to excellent products and wines presented by producing companies to create interesting opportunities for dialogue between different food and wine cultures.

“EMME – explains Alberto Moncada – presents itself as the restaurant in which the Italian and foreign public enters a welcoming lounge that opens up a secret garden to the gaze, within an exclusive setting on the slopes of Villa Borghese to celebrate the ritual of lunch or dinner or for an aperitif while feeling absolutely at home. We want to offer our Roman and international customers – adds Moncada – the opportunity to find themselves in a pleasant and young restaurant in a relaxing atmosphere and in a place like Via Margutta that everyone loves as if it were a piece of their own history. A fascinating and exciting challenge."

Alberto Moncada faces this new adventure with enthusiasm and the desire to leave a strong and lasting trace also in the restaurant industry as he has already done in the hotel world since, in 2006, he left his mark of strong innovation on the style of hospitality in the center historian of Rome. Moncada launched its first prestigious suites until arriving at Margutta 19, the charming five-star hotel which houses the EMME restaurant.


Chef Daniele Ladaga

Since he was a child, his great passion pushed him to work in restaurants near his home. After completing his studies he graduated from the Ipssar Artusi hotel institute in Rome. His experience began working with chef Salvatore Bianco; he continues at Siriola in San Cassiano under the starred chef Claudio Melis; subsequently he is at the Capofaro Malvasia & Resort with Riccardo di Giacinto, to work with Antonello Colonna. For the previous three years he managed the Madeleine restaurant brigade.

Pastry Chef Maria Chiara Serges

Pastry chef and decorator among her wonderful experiences includes Heinz Beck at Pergola in Rome and a year in Paris at Joel Robuchon's Atelier Etoile.

For information:
+39 06.97797979 – +39 347.9647984

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