CECI restaurant is the epitome of the Aethos food philosophy “conscious food for conscious people”. The majority of its ingredients are regionally sourced, where no processed food takes place and where partnerships are created with producers that abide by the ethos of better eco practices.
This philosophy, combined with some of the region’s best Umbrian and Italian recipes, create a food experience which is both authentic, healthy and delicious! International, vegetarian and fish recipes options are presented in our menu so that it can be inclusive to all people, tastes and lifestyles.
The seasonal menu is complemented with hand picked regional conventional and natural wines sourced directly and personally by our chef and sommelier.
Come and enjoy the beautiful Umbrian sunset at our terrace or pergola and enjoy the best that Italy has to offer: its ingredients, recipes and tastes.
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Our menu is locally inspired and globally thought. Here you can find some great Umbrian classics and some well known international recipes with the best ingredients from the best producers.
If you have any food restrictions or allergies, please let us know in advance, we have some recipes thought just for you as well.
About the Chef
The Aethos Umbria food concept is the result of merging traditional recipes and techniques passed down from generation to generation to Saragano Head Chef Delfina Vincareti and combining them with contemporary plant forward international recipes and techniques developed by award winning Portuguese chef, and Aethos Executive Chef Manuel Andre Fernandes.
Although from two different culinary worlds, their past had a similar twist in they both started out in the business world, far from the kitchen, with Delfina working in finance and Manuel an architect, before both of them deciding to put down the pen and walk into the kitchen to follow their true passion!
Natural Food Workshops
Cooking workshops will be developed like: pizza making with a local, pasta making with with our head chef where we can learn how to make famous Umbrian pasta called “strangozzi” or “pici”, learning how to cook a soup with the once thought extinct “roveja” pea species or simply learning how to do a simple and delicious Italian recipe like “parmigiana”, using fresh herbs from our kitchen garden. This will be available for the more hungry and curious guests that like to cook together, finding out new recipes, techniques and creating beautiful memories for the future to come.