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Is gastronomy the new horizon of Italian fashion? The question is worth asking in light of the many ristorante and pasticceria opened by transalpine luxury houses. After Prada in London and Milan, and Armani in Paris, Gucci is now getting down to business.

In March, the Florentine brand opened its fourth Osteria (Italian for tavern) in Seoul, following those in Florence (near its headquarters), Beverly Hills, and Tokyo. All are overseen by three-starred chef Massimo Bottura, known for his Osteria Francescana in Modena, twice voted best restaurant in the world by The World’s 50 Best restaurants in 2016 and 2018. Each Osteria Gucci is carefully entrusted to a local maestro. On the menu: the best of the boot’s cuisine mixed with the flavors of the host country. In Japan, the famous parmigiana (eggplant gratin) is transformed into ramen. The same is true in South Korea, where chefs Hyungkyu Jun and Davide Cardellini are also reappropriating the conventions of Mediterranean cuisine and blending them with that of Korea. “Come with me to Italy,” says chef Mattia Agazzi, head of Osteria in Los Angeles. Or “Venni con me in Italia,” he translates, offering the best of American and Italian products. No detail is overlooked. The intimate space comprises cherry-red, velvet banquettes and herringbone flooring. The fully covered outdoor terrace boasts a mosaic floor of Italian marble. The architecture of each restaurant communicates with the others. In Tokyo, for example, the interior design is a nod to Florence’s Osteria, with its Italian Renaissance references and hand-painted wooden floor inspired by ancient motifs. Mexican chef Karime Lopez is deeply inspired by “the light and colors; the ochre tones and brown shades of the walls; the Florentine palaces that are emblematic of this unique city of art and culture. Gucci restaurants know no boundaries and take Italian flavors around the world, for a precious, unique, multicultural, and warm result. Buon appetito!

Flora di Carlo