A network of places, people and seasons
Our garden does not belong to a single place. It lives in the landscape around us, in the hands of those who grow food and in the time each ingredient needs to ripen. It is an open project, built on close relationships and produce that reaches our kitchen in step with the seasons.
The project
The Distributed Garden began with the idea that a restaurant can play an active role in the place it belongs to. It is not a field set apart from everything else, but a network connecting small plots of land, local produce, knowledge and everyday gestures. We look for what grows close to us and shape our menu around what the land makes available, leaving room for variety and the unexpected.
The seasons
Following the seasons means accepting that the landscape changes and that the kitchen changes with it. Some ingredients stay for only a few weeks, while others return every year with different nuances. We do not see this variability as a limitation. It is where our work begins, inviting us to observe, adapt our recipes and cook with greater care, without asking nature to remain unchanged.
From soil to table
Ingredients from the Distributed Garden enter Selvatico's kitchen in a direct and recognisable way. We handle them with respect, preserving their character and reducing what goes to waste wherever possible. The result is not a fixed menu, but a story that continues to evolve: dishes shaped by the moment, by availability and by the people behind each harvest.
