THE CHEF
Edoardo Menna
A young talent,
a rising star
a star
Edoardo Menna has led the kitchens of Finestra since its opening in June 2023. A young Italian talent trained in some of France’s finest kitchens, he joined the circle of Michelin-starred chefs in spring 2025, before even turning thirty.
Twenty-five guests,
every evening
His precision and sensitivity shape the identity of the restaurant day after day. Service after service, he brings to life the vision he shares with Italo Bassi.
From great kitchens
to Bonifacio
Trained in France, where he developed a rigorous technical foundation, he retains from Italy a direct connection to the ingredients and a refusal of unnecessary complexity.
Italo Bassi entrusted him with the kitchens of Finestra and D’Amore, on the ground floor: two distinct expressions, driven by the same exacting standards.
EDOARDO MENNA
THE SIGNATURE
The double ravioli
Two fillings within a single ravioli: burrata on one side, slow-cooked guinea fowl and its reduction on the other. A light Parmesan cream and fresh thyme.
It is the dish highlighted by the Michelin Guide, and the one that best expresses what the restaurant strives for — confident Italian technique, placed at the service of pure, direct flavour rather than showmanship.
ALONGSIDE THE CHEF
Italo Bassi
Born in Fusignano, Italo Bassi joined Enoteca Pinchiorri at the age of nineteen, eventually becoming its chef and helping lead it to three Michelin stars. In 2016, he opened Confusion in Porto Cervo, which has since become the Costa Smeralda’s only Michelin-starred restaurant. In 2023, he chose Bonifacio for his next chapter.