RESTAURANT 700

Ode to contemporary Apulia

Open 7/7 to both guests and the public, Restaurant 700 offers an intimate gastronomic adventure with a sophisticated touch and impeccable service. With this culinary promise, the old olive mill becomes a convivial table and, together with the state-of-the-art kitchen, creates a modern ambience steeped in history. Beyond the patio, the swimming pool and Ostuni’s most extensive private garden with its orange grove find their home: here, you can have breakfast or dinner on the hottest summer nights.

“Nowadays the kitchen becomes more conscience than form; although you have to think carefully before presenting a dish, the return to the past is inevitable and my cuisine, which I consider neo-traditionalist, tries to present taste before form, to propose beauty, good and essential of Italian cuisine”

Kevin Luigi Fornoni, born in 1993, is Ambassador of Taste Adg; he studied music at the Milan Conservatory, organ and choir conducting, and at the age of just 17 he directed the city’s choral ensemble. To became then an organist in the south of Milan.

The passion for cooking is transmitted to him by his maternal grandmother who, in addition to raising her grandson, makes him discover the art of good cooking; a cuisine made to satisfy the palate through traditions and heart.
Besides this fortune, he was able to learn agricultural work from an early age, thanks to his paternal grandfather, who was an expert farmer in his native village’s farmhouse: the Viquarterio; here he has the good fortune to touch many poor products, among which we see grains, cereals and cultivated products.

He also held courses in organ, double bass and viol, to leave them and fully devote himself to his passion for cooking.
He held basic cooking courses at the Italian cooking school under the teaching of chef Fabio Zago in Milan.
After obtaining a diploma in cooking and pastry, he began working in the kitchen of chef Carlo Cracco, then in that of Filippo La Mantia, a Sicilian chef who transmits his passion and ability to combine high-quality dishes with humble presentations: a concept that it became Kevin’s philosophy or, in other words, good and necessary cooking.

At the restaurant La Scaletta in Milan, former 2 Michelin stars, he relaunches chef Pina Bellini’s cuisine and takes another step on his path: he connects his dishes to Pollock’s art, in this way he combines abstract art with intercepting dishes simple combinations.
In December 2016 he entered the Berton restaurant in Milan, at the same time he obtained the third Diplomatic Chef of the Year award for the “Barawards Restaurant Guide”, the youngest chef in the Italian Top Ten and in 2017 he was called by chef Gennaro Esposito as an emerging chef at ” FestaVico“, the food republic, bringing the “Karamelle”, savoury appetizers.

In 2017, after having been Executive Sous chef at the Boscolo hotel Collection in Milan, and personally dealt with the “Global Nutrition Summit”, cooking for the world health ministries present for the event and the Prime Minister of North Macedonia, Zoran Zaev, he then moved to Tuscany and stay there for 7 years as the head of the kitchens of some of the most important luxury boutique hotels in the Maremma, where in 2022 he also obtained a hat from the prestigious Espresso Restaurants Guide of Italy at just 28 years old.

At his side, in life as at work, Gaia Cesti, a very young pastry chef, carries forward pastry ideas with perseverance and personality and makes her work her greatest passion.