Nuh Contemporary Osteriain the heart of the historic center of Tivoli, tells a story of passion, authenticity and commitment to gastronomic excellence. Founded in late December 2021 by a long-time couple – Andrea Rinaldi And Isabella Capriotti – Nuh is much more than just a restaurant: it is a refuge for those who appreciate the warmth of the tavern, the informality of conviviality and the elegance of contemporary cuisine.
Chef Andrea Rinaldi he brings with him a wealth of extraordinary professional experiences that have shaped his path towards the creation of unique and unforgettable dishes. Originally from Tivoli, Andrea began his career over a decade ago, experiencing the first steps of his art in the kitchens of Rome, including renowned starred restaurants such as Pipero, Giuda Ballerino, Andana * di Bartolini. His desire to continually improve has taken him beyond national borders, with experiences in Mallorca from Zaranda** and in Switzerland.
However, it was returning to his roots in Lazio that inspired Andrea to create something truly special. Driven by a passion for authentic and seasonal cuisine, he has embraced an innovative approach that combines modern techniques with Italian culinary traditions. The result? Dishes that exude passion, creativity and a deep respect for the ingredients.
“Osteria is the warmth of informality but also the surprise of the seasons. Sitting at the table without knowing what the kitchen has in store for your guests” says Andrea. Nuh bases its foundations on the Azienda Agricola Capriotti (of Isabella’s family) and its always fresh products that are found at the table, from vegetables to oil.
The beating heart of the restaurant is its menu: a symphony of flavours, textures and aromas that change with the seasons and adapt to the desires of the guests. With a philosophy based on sustainability and the use of local ingredients, the menu offers an unparalleled culinary experience that follows the rhythm of the seasons and, indeed, varies every 4/8 weeks.
On the menu, the menu also offers three tasting itineraries: sea (65 euros), land (60 euros), vegetable (50 euros) with 4 courses plus small pastries, in addition to their leavened products using only ancient grain flours from the Azienda Agricola La Viola and oil from the Capriotti Company. However, the tasting menus should not be understood as “fixed” because they will be tailored to the customer, based on his tastes and needs. Among the starters we find: Piedmontese fassona tartare from the Coalvi Consortium served with burnt leek powder and spicy broth; carpaccio of fish from the Tyrrhenian Sea, their ponzu sauce, red fruit coulis, capers and onion in osmosis; egg carbonara from the San Bartolomeo company in Viterbo, pepper biscuit, steamed egg, carbonara cream, Alverese cheek from the castles and pecorino romano cream from the Caseificio Petrucci di Amatrice.
We move on to the first courses with fettuccine water and flour (Pastificio 28 Pastai), grilled cherry tomatoes marinated with mint and vanilla, finally diced seasonal white fish; pacchero Pietro Massi au gratin (baked) stuffed with old cow ragù, local Roman courgette crudités and sheep parmesan. The second courses open with a dish that is the emblem of sustainability: the ash cow with its concentrate, grilled bitter herbs and bagna cauda emulsion.
“I have been preparing this dish since day one and it represents the concept of sustainability and zero waste: the peels of the garlic, onion and carrots are used for the ash and all the parts of the cow are used, from that for the ragù to the rib” explains the chef.
We continue with the Roman artichoke roasted with Roman pesto (a preparation that uses basil pesto but with ingredients from Lazio, therefore pecorino, anchovies, mint) and with the catch of the day, grilled asparagus and smoked paprika. Finally, desserts such as strawberry soup marinated in Roman mint, raw almond crumble (Iurilli company) and milk and lemon foam; chocolate 68% Trapani salt, cream and saffron; “our” raspberry and chantilly charlotte.
Alongside the menu, the wine list offers a journey through the best regional references in Italy, with particular attention to the wine gems of Lazio. There are over 250 labels that Isabella, Ais maitre d’ and sommelier, will be able to recommend to guests together with around 40 references of spirits.
Nuh Osteria Contemporanea is not only a place to enjoy excellent food and wine, but also a point of reference for sustainability and innovation in the restaurant sector. The restaurant was in fact furnished using two trees from which the solid wood tables set up in the Nordic design room with its 20 seats could be obtained. The aviation blue walls surround the open kitchen with its large window of over two meters. The walls are then embellished with works of art by artists Maurizio Monaco, Ennio Calabra and Fontana. Attention therefore to details and to things done well, from the furnishings of the restaurant, made with eco-friendly materials to the culinary philosophy focused on the responsible use of resources. Nuh is committed to leaving a positive imprint on the territory (such as the catch that rests on 4 fish auctions from the Tyrrhenian coast, from Ponza to Porto Santo Stefano).
Located in the historic center, opposite one of the exits of Villa D’Este, Nuh offers an oasis of tranquility and refinement in one of the least touristy areas of the city. It’s much more than just a restaurant; it is an extraordinary culinary experience that celebrates authenticity, creativity and respect for the environment.
CONTACTS
Via della Missione, 56 – Tivoli
www.nuhosteriacontemporanea.com
Tel. 0774 282912
Open from Tuesday to Friday for dinner – Saturday for lunch and dinner – Sunday for lunch only
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