Born in 1996 and originally from Bergamo, Mattia Pecis is the chef who is revolutionizing the idea of luxury in Portofino. Recruited at a very young age by Carlo Cracco, with whom he immediately shared a spontaneous understanding, today he leads the restaurant Cracco Portofino with a personal vision and total freedom of expression. No more caviar and truffle clichés: for him, true luxury is the essentiality of the territory. He has built deep ties with both elderly farmers and young biodynamic growers. The restaurant's waste becomes compost, the fish arrives directly from Santa Margherita—worked with techniques ranging from freshness to dry-aging—and even the lamb comes from an ethical and direct supply chain. Pecis's dishes tell stories: such as the raw-processed cuttlefish tagliatella, treated with ultrasound and seasoned with coriander berries, sea fennel, and savory flowers. Or the signature Cracco Russian salad, but reimagined in a Ligurian version with basil mayonnaise and fermented chinotto. No à la carte menu, only a tasting experience: eleven courses to discover the authentic soul of Portofino. Far from the old luxury.
