The craft, first of all.
Villanti was born in Lecce, out of years of quality hospitality, in the kitchen and on the floor.
From the restaurant to the wedding day.
It all begins at Nautilus Garden, our restaurant in Lecce: a kitchen, a dining room, a precise idea of hospitality. From there, we brought our work outside — to masserie, villas, historic residences.
The setting changes; the way does not. That is the promise we make to those who choose us.
Quality
Chosen every time: at the market, in the kitchen, in the dining room.
Elegance
In the gestures, the rhythm, the table. Never one element too many.
Time
The right amount for everything: listening, choosing, serving.
Who cooks, who serves, who welcomes.
The same people, from the first meeting to the day of the event.
Gianmarco Villanti
Founder
Personally follows every event, from the first conversation to the day itself.
Orsola Cossia
Chef
She leads the Villanti kitchen: fresh pasta, sea and land in balance, the market as a starting point.
The brigade
Kitchen and floor
Those who cook and those who serve, with clear roles and a single rhythm. A presence you notice only when needed.
Let's meet.
A phone call, a coffee — or dinner at Nautilus Garden.