Martina and Antonino met in Fürstenau.
There are kitchens that are born from a project, and then there are kitchens that begin much earlier, when no one yet knows that one day they will become a profession.
Two different paths, two different families, two distant regions. But also a shared idea: to learn, observe and search.
At Schloss Schauenstein they shared an important part of their professional growth. It was also there that they began to imagine something of their own.
After a brief interlude in Düsseldorf alongside Thomas Bühner, they took the step they had been dreaming of for a long time.
Brio was born in Minusio, between the lake and the mountains of Ticino.
It was born from the desire to bring together everything they had learned without trying to replicate any of the places they had been.
The great kitchens taught them technique, discipline and precision. Their families taught them something just as important: the value of simple things, time, the table and the people they cook for.
They start with a good product, ideally one close to them, respect it, work with it carefully and give it the space it needs to tell its story.
Ticino offers a distinctive landscape: the lake, the mountains, gardens, small producers, cheeses, cured meats, herbs, fruit and everything that changes with the seasons.
That is their starting point.
Some recipes come from family memories, others from the experiences gathered over the years, and still others simply from what they find at the market today.
A place where technique meets memory, where the territory meets what they learned while travelling, and where a refined cuisine can still be simple, warm and easy to understand.
“We cook to tell the story of what surrounds us.”
