Led by executive chef Giuseppe de Vuono, the kitchen at Octavium sources the best seasonal ingredients from around the world and is dedicated to making everything in-house, from bread to desserts. Born in Messina, de Vuono brings Sicilian flair and flavours to this establishment, which belongs to Umberto Bombana's Octavo Group. As befitting a chef who worked with Bombana for two years at Otto e Mezzo, de Vuono's technique is spot on, whether it comes to prepping the home-made pappardelle made with milk-fed veal ragu, or overseeing the creation of one of the best tiramisus in town.

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