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.


We will be launching soon in exciting destinations around Europe.
If you want to be among the first to get invited to our private art events or food programming.