The story
At Alice Gastronomia in Alice Castello, Tom Maes applies his background in European hospitality supply to a distinctly Italian-inspired kitchen. His earlier years importing equipment across Italy and Spain revealed how local ingredients and straightforward methods shape memorable meals. He now channels that practical knowledge into a streamlined menu that respects seasonal produce and classical Italian cooking techniques.
The menu centers on honest preparations that let primary ingredients speak without unnecessary complexity. Maes draws directly from the Italian gastronomic heritage he observed during his procurement travels, translating those flavors into daily offerings. Guests encounter carefully balanced plates that prioritize texture and provenance over heavy sauces or theatrical plating.
Diners watch every movement behind the exposed stainless steel counter, where precision meets a relaxed service rhythm. The transparent layout removes barriers between staff and guests, reinforcing a straightforward dining environment. That commitment to clarity and quality earned the venue a thirteen-and-a-half rating from Gault&Millau for 2026, validating Maes deliberate approach.
Recognition
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