Perpetual Ristorante is a 750 square meter space of gastronomic multi-purpose venue in Rome. It’s a restaurant, a bistrot, a wine bar, kitchen and experimental food laboratory that are spread out in three levels. Half of the space is dedicated to the kitchen, another 80 square meters are assigned to a food laboratory while 150 square meters are committed to the dining areas. The spaces are elegant, minimal and there’s a lot of space to move around. Wood, metal, and glass make up the interiors while the dramatic lighting of Davide Groppi plays a key role in the three floors of Perpetual which changes the mood. significantly. It has crossed the line of being just a restaurant to an oasis for gourmands where a team of chefs take them on gastronomic journeys of multitude of aromas and flavors.
It’s easy to be overwhelmed with the interiors of Perpetual. Upon entry, the first thing that will catch your attention is the bar made with fossil wood from Kazakhstan. Just behind it is the large open kitchen separated with a glass panel door. In the next room is the bistrot which is dedicated for more informal dining. Leading up the stairs is the second level that opens to a small lounge with a wine cellar that leads the path to the more formal dining area. Behind a sliding wall, which communicates with the kitchen, lies the yeast and pastry laboratory. Finally, the last floor is reserved for the staff, with the gastronomic research laboratory and service areas.
Perpetual’s kitchen is in constant motion in which it is built around the diners. Executive Chef Cezar Predescu and his 16-strong team of young, experienced chefs who have gained their knowledge and experiences from different corners of the globe take care of the kitchen while Cezar’s wife, Daniela Ruse completes the circle being the pastry chef of the restaurant.