Flor’s secret (if there is one) lies in its ability to combine three passions—all beginning with v—in a single space. The first “v” stands for vinyl records, which are the musical soul of the place. There are no impersonal playlists; the soundtrack is chosen with care, and the crackling of a spinning record creates a warm atmosphere—the records end and are played again. The music envelops the conversations, and the most music-loving diners are allowed to return to those songs: they have their own playlists on Spotify.
The second “v” stands for natural wines, a commitment to authenticity and respect for the product. Wines made with as little intervention as possible, such as those from the Vinyaters winery. Flor’s wine list is made up of a careful selection of wines that perfectly accompany its gastronomic offerings. This is understandable when you know that Cadu Gasparini comes from Gota, a temple of recognized pedigree among lovers of natural wines.
The third “v” takes us to the heart of his cuisine: seasonal vegetables. Flor’s menu pays homage to produce from the garden, giving it center stage and proving that a vegetable-based dish can be every bit as good as any dish made with animal protein. It’s as if Cadu Gasparini sets himself a game or a challenge: “I bet you can’t make a dish with just peas,” he seems to say to himself. And he succeeds, shining and standing out with his agnolotti—filled with peas, with pea cream, with pea shoots…
High-level seasonal cuisine
When you go to Flor, you do so knowing that you are putting yourself in the hands of the chef. Is it a tasting menu? Is it a set menu? Is it a vegetarian restaurant? Neither yes nor no, but quite the opposite. The concept is that of an Italian menu—due to the chef’s ancestry—at a price of €60. The menu, as it could not be otherwise, is seasonal, and we tried dishes such as the aforementioned peas or polenta with ricotta and salicornia.
Cadu’s technique and knowledge of the raw ingredients means that you don’t just remember a dish, but the elements that make up the dish, such as the pickled chestnuts that accompany the parsnips. Ultimately, it is a demonstration of character, technique, and personality.
The magic of Flor —or the secret we mentioned earlier—lies in the perfect harmony of its three pillars. This is a restaurant where every detail, from the music playing to the last bite, crystallizes into one certainty: Flor is one of the most enjoyable new openings of the season. It opened in December away from the gastronomic spotlight (in the metalworking district), and Cadu and his team talk a lot about diners’ desire to linger over their meal. The place invites you to stay.