Passion, professionalism, a sense of belonging and innovation, this is the recipe of Charleston Restaurant, a culinary jewel and historic temple of Palermo cuisine, which officially reopens its doors after a careful period of renovation and innovation in the heart of the Sicilian capital, a winsome venue, an ambitious project that looks to the future and promises to offer a unique gastronomic experience every time as if it were the first.
This new beginning starts from the commitment of the third generation of the Glorioso family, creators of the renovation project started months ago, to bring to Palermo a more contemporary all-day dining formula: a true city lounge to be experienced, from the Café, to the Bistrot, to the Cocktail bar, to the fine dining Restaurant, in an informal but elegant atmosphere, with special attention to furnishings and design. The spaces are designed by lifestyler Sergio Colantuoni, who has shaped the environments with elements of modernity and hints of the past. “I was inspired by the memory of the place, the legacy of the Charleston, studying the layering of styles, to give the place a new identity, so you will find wallpaper from the turn of the last century and stucco throughout, but used in an innovative way,” the designer explains.
It starts at the Charleston Café on the ground floor, which hosts three different proposals, with a signature breakfast featuring a rich international offering and a line of pastries, but also a business lunch at the Bistrot, which reintroduces the restaurant’s great classics, such as the Swordfish Roulade and the Charleston Eggplant. We then move into the afternoon for afternoon tea, and finally the evening brings the Cocktail Bar to life thanks to the drink list designed by bartender Flavio Giamporcaro. The 1st floor reveals the new fine dining, Charleston Restaurant led by young Executive Chef Gaetano Verde, from Palermo, born I n 1995, who offers a revamped version of Italian haute cuisine with a territorial twist.
The Palermo chef boasts an important resume and an established technique despite his young age, thanks to his culinary journey between the kitchens of Taverna Estia, two MICHELIN stars in Naples and then in London, at Lebury two MICHELIN stars and 14th in The 50 Best Restaurants and finally in Paris, at the Ritz, where he touched the sense and dynamics of great hôtellerie catering. After years of training in Paris and attending a Master’s in Restaurant Management at Mad Academy in Copenhagen, he returned to Italy, where he first worked at Organika, in Tuscany, to return to Palermo and join Charleston. An instinctual, dynamic and essential cuisine, which talks about the territory with a new and stimulating tale, where product is the absolute protagonist of recipes where the Chef does not have to interpret tradition but express his identity.
Three proposed tasting menus created according to the seasonality of ingredients and the catch of the moment. The choice is between five courses or seven courses and one free hand. An intriguing proposal that is the result of the Chef’s personal journey to discover local producers, which led him to develop dishes that highlight the complex simplicity of his cuisine.