Every dish is a timeless story of Italian regional craft.
At MISTO, we bridge the gap between ancient Italian tradition and modern culinary refinement. Our philosophy centers on the integrity of the ingredient, sourcing artisan goods directly from the sun-drenched hills of Italy.
From our hand-kneaded pasta to our slow-simmered ragù, every element is a tribute to the regional masters who came before us. We invite you to experience a dining atmosphere where candlelit intimacy meets the vibrant, honest flavors of the Mediterranean.
Seasonal Harvest
We source fresh, local produce to honor the rhythm of the Italian seasons.
Artisan Craft
Hand-rolled pasta and slow-cured meats prepared with time-honored care.
Regional Roots
Timeless recipes brought to life with imported, authentic Italian ingredients.
“Authentic Italian Soul”
Seasonal ingredients, prepared with passion.
Rooted in Tradition and Modern Italian Art
Our kitchen is led by masters dedicated to classical Italian craft, season-forward regional sourcing, and precision in every course.
Chef Marco Valenti
Culinary Director & Master of Regional Heritage
"Italian cooking is not about complexity—it is an act of deep respect for the ingredient, the region, and the hands that prepared the table before us."
Specializes in traditional Italian pasta-making with over 20 years of experience across Michelin-starred dining rooms in Bologna and Alba. Chef Marco oversees every daily seasonal batch, balancing age-old techniques with refined table service.
Chef Sofia Conti
Sous Chef & Seasonal Lead
Wild seasonal foraged produce and modern reduction techniques.
Giulia Romano
Maestra Sfoglina
Hand-rolled egg pasta made fresh every morning at dawn.
Alessandro Valli
Head Sommelier
Biodynamic terroir pairings and rare Northern Italian vintages.