Calcifer

Every plate at Calcifer is built around fire—cooking over open flames is more than a method, it’s the core identity here. Chef Gaetano Carpinelli and founder Antoine Rollin direct the kitchen’s focus to rotisserie and grill, channeling the intensity of the fire into both classic and creative dishes.

Expect the menu to offer a range of ingredients—duck heart and sweetbread skewers, slow-roasted cochinillo, dry-aged beef, whole bar, and even brined and smoked vegetables. Even desserts, such as fig leaf ice cream or roasted apricots, pass through the flames. The wine list is assembled to match with such smoky, direct fare, featuring producers who share a taste for character. The interior, modeled on a contemporary brasserie with theatrical flourishes and moody lighting, sets a fitting stage for robust, flame-forged cuisine.