Francesco Di Marzio bridges his Roman roots and global pedigree with Jura’s verdant terroir. The kitchen prioritizes regional sourcing, with ninety percent of ingredients—including estate-harvested honey and eggs—drawn from the surrounding landscape. Signature scallops are brightened by kiwi and bergamote, while a silk-textured organic egg yolk finds earthy depth through hazelnuts and white truffle. Each plate balances technical precision with a poetic, floral aesthetic.