Chef Roberto Di Pinto proceeds by subtraction, where at SINE he frees fine dining from its cage of misconceptions to make it understandable, inclusive and accessible, while still honoring its excellence. It has been said that there is no accessible luxury. That luxury, in its essence, is exclusivity, a concept that enters into clear contradiction with the very idea of accessibility. But is everything that is of a high standard really that unattainable? No, not since new gourmet avenues have revealed themselves to Milan’s most curious minds and casual dining outsiders. SINE defines itself as a Gastrocratic Restaurant, or Gastrocritical Restaurant, due to its clear intention to break free from a snobby and classist conception of gourmet cuisine. This is Gastrocritica, a critique of pure gastronomy, moving beyond the superfluous where barriers fade, separations dissolve, and the concept of accessible luxury is an acceptable philosophy.
The “Gastrocracy” opens itself up to anyone who wishes to experience it. This is what SINE does, which, “without” frills, manages to expand the boundaries of gourmet cuisine and quality gastronomy, catering to everyone rather than just the elite shortlist. They strip away useless burdens on the plate and on the customer’s bill, promoting a Gastrocritica that, by eliminating redundancies, provides the keys to the diner to access the niche of the Gastrocracy firsthand. While those who experience excellence daily no longer consider it an added bonus, but essential to their livelihoods, those who know what excellence really is, beyond irrelevant indulgences, will find this reality taking shape nearby.
Born from a renovation project of an old motorcycle workshop, SINE has been going strong in Milan since its inception on December 8th, 2018, built on a culinary philosophy of substance, texture, and devotion to the quality ingredients that the earth provides us. A potent loyalty to their Neapolitan origins and the classicism of great French cuisine come together in the culinary style of chef Roberto Di Pinto. His iconic dishes, including risotto Milano / Napoli and the Babà that toys between the traditional and the exotic, are now joined by new plates founded on the pillars of creativity and practicality.
The “Gastrocratic Menu” offers a real gourmet revolution of 5 courses at just 45,00€. The Gastrocracy has born a new culture, addressing young people specifically, with an offer in their budget. Every Tuesday, SINE also offers the under 25 crowd a table with a fixed menu price of 35.00€. You can also opt for the business lunch option with dishes selected by caterers in the food market. Roberto’s cuisine stems from his knowledge of raw materials, variety of ingredients, and popular traditional recipes that have made Italy’s renowned food culture the greatest in the world.
Roberto Di Pinto started his culinary journey in the kitchen at the “Gran Gourmet,” where soon enough inspiration and the desire to become part of a world that was printed on a menu took shape, long before 3D printers existed. Reading between the lines of what was considered acceptable in the gastronomic community, Roberto came to travel the world through the kitchens of the Starwood Hotels, entered the Nobu universe in Milan, and finally landed in Paris in 2000 alongside Beltramelli, a student of Marchesi and Ferran Adrià. Before being named Executive Chef at Bulgari, Roberto completed an internship at the Torre del Saracino Restaurant where, working under Gennaro Esposito, he rediscovered the value and flavors of home cooking.
A path to authenticity and substance mixed with a passion for our roots is what remains, beyond the superfluous, in the Gastrocratic cuisine of SINE. Without a facade, only what is essential can be found as the focus of the feast.