Entering the restaurant one is immediately greeted by the huge, red pizza oven and the protagonist: a talented and typically fiery chef, Marco Nico. Born in Johannesburg to Italian immigrant parents it can be said that Marco is South African but his soul is Italian. The old black and white photographs, which line the walls of the restaurant pay homage to his family and his roots in Italy. Guests are encouraged to bring old photographs of their own families to add to the memory wall in the restaurant. Marco says “I would like this wall to be a celebration of the people who have lived in KZN. We should be proud of our local heritage; we have so much to offer.”

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Marco’s menu tells of the various chapters of his life. His childhood memories are reflected in classic Italian dishes like his dad’s bolognaise and his Nonno’s bistecca impanata, The chapter of his time in Durban is presented in the form of Penne Oriental, a pasta dish made with chicken breasts cooked in a mild curry cream sauce, something which came to him after a visit to the Verulam Market to buy vegetables for one of his restaurants. The antipasti board which appears in the starters section of the menu is the platform from which he shows his latest talent and the most recent chapter of his life, charcuterie the age-old art of making cured meats.

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