The kitchen equipment includes, RATIONAL combi pro 6G oven,THERMOMIX, Large VACUUM machine,BLAST CHILLER 6G ,Sous vide Roner ,Four gas burners ,Cast iron electric stove with four positions, Electric grill, Two warm kitchen refrigerators with drawers ,One cold kitchen refrigerator , Three storage refrigerators (a total of six cooling units),Osmosis mechanism, Three sink basins for washing ,Two basins for the cold kitchen ,Three freezers, Dishwasher ,Wood-fired oven with an internal diameter of 1.20m ,Clay baking pots ,Charcoal grill/rotisserie (1.6m) Heavy-duty handmade adjustable grills with a jack for height regulation ,Double-station stovetop, Device with 12 individual skewers for spit-roasting, featuring an autonomous motor and worm gear, Wine cellar with a capacity of 160 bottlesHigh-quality plates, champagne glasses, and cocktail glasses, Electronic order management system ,Eight security cameras ,Electronic control of specific dining area lights via an app ,Fully equipped sound system, microphone system, and satellite TV installed at various points,Two separate supply entrances The restaurant space is meticulously designed, featuring Stone-built details, Solid wood finishes ,Ceramic wood-effect flooring by MARAZZI, Flooring inspired by the style of an Italian Florentine mansion by RICCHETTI, Concealed lighting under the floor and ceiling Interior decorative ceiling panel from Cyprus by D. ELLINAS.