Alfonso Cicerale

The Climb

Early work at Semplice Restaurant in London gave Alfonso Cicerale a setting where pace and precision mattered. That period sharpened the measured control that still defines the cooking: attention to detail, a steady hand, and a style that favors clarity over noise. As chef of La Caravella, Alfonso Cicerale has carried that discipline forward, with the same exacting register now applied to a different kitchen and context.

Signature

Polenta e schie sits at the center of Alfonso Cicerale’s signature. The dish reflects a clear interest in seafood and regional memory, and it matches a style that prizes elegance without excess. What is notable is the care given to how the course reads on the plate as much as how it tastes: a preference for visual order, restraint, and familiar elements arranged with purpose.

In Their Words “The kitchen, for me, is a journey that involves all the senses, and it is also for this reason that I also give great importance to the presentation and the colors of the dish.” Taken together, the quotes place the work in a frame of tradition, history, culture, and presentation. Venice is treated here as a source of material and meaning, and the plate becomes the point where that inheritance is translated into course structure, color, and form.

Recognition

The work is recognized for its attention to fish, color, presentation, and regional memory. Alfonso Cicerale’s cooking gains force from that combination: each course shaped with intent, and flavor and appearance treated as coequal parts of the same job.