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Amistà 33


The Project



Amistà33 is the new project of Byblos Art Hotel Villa Amistà, jewel in the luxury hotel business, located in the wonderful Valpolicella, a few kilometers away from the famous Verona.


In a context in which art and excellence accompany any shades of welcome, Amistà33 is the new challenge on the gastronomic side, that addresses both to the refined international guests of the hotel and to the Italian customers.



Amistà33 is the place where the executive chef, Marco Perez, gives shape to his complex and at the same time easy cuisine philosophy.


Easy as defined by himself. A cuisine done by origins and respect of the raw goods, of love for the nature. Complex because rich of recalls, technique, of deep knowledge of the raw material.



Amistà is the historical name of the villa in which the Byblos Art Hotel is located, by choosing this name it meant to ratify the bond with the tradition and the origins whichis never compromised in Perez's cuisine. Amistà also means friendship in the ancient Venetian dialect, this name is impressed at the entrance of the villa, it is like the best wishes for this new journey.


33 is the number of perfection and mastery, a homage to Italy and to its product, the sum of its figures (6) is associated with Venus and her beauty, but also to the number of the human senses. A number bond to the water element, by energetic association, which helps to develop the sense of the taste through emotions.



The location of Amistà33 has been created by master Alessandro Mendini in order to be an experience that does not only involve the taste but also all the other senses.


Sophistication, prestigious raw good in the new restaurant Byblos Art Hotel. Pleasure of taste and sight. Chef Marco Perz: a cuisine that reaches the soul's bottom. Giancarla Gallo - Carnet Verona



Inside a jewel, another one has been created: restaurant Amistà 33. Paola Proietti - Lusso Style


The culinary experience of Marco Perez, in an exclusive artistic context, a total involvement of the senses, it simply makes you feel enriched, with the awareness of having been both spectators and actors in this unique scenario. Giulia Marruccelli - Italia a Tavola


The Restaurant



Kate by Marc Queen



Sphere by Pomodoro



The opera by Vanessa Creefort - The16th Century Villa



Mendini Furniture


The Cellar



In the basement of the hotel our cellar is located, where two statues by Mimmo Paladino protect a great treasure, while a big table by Aldo Rossi welcomes visitors. Part of the original 15th century structure of the villa, this charming location with over 500 labels is dedicated to wine tasting.




Chef Marco Perez



Chef Marco Perez, (born in ‘69) brings a solid education and an important and awarded national and international experience with him. Among his experiences, beyond his multiple collaborations with Chef Massimiliano Alajmo, his tasks as suos chef at the Regency Hyatt of New Dheli, executive chef of gourmet restaurant of the Four Seasons Hotel of London, executive chef of the restaurant The Park in the Park Hyatt of Milan.


Beyond having been nominated as one of the top 50 emerging chefs in Italy in 2004, Perez has published two books: “Yogurt Grand Goumet, la sostenibile leggerezza del gusto” and “Party Food”, both edited by Gribaudo Editore.



Chef Marco Perez is also very passionate about teaching things that brought him to hold several numerous courses in Italy and abroad, furthermore he is a Cuisine Techniques teacher in the Master of Italian Cuisine.


Marco's personal story has great part in his cuisine, without rhetoric, his ability of exploring the entire Italian gastronomic culture from the Mediterranean Sea to the Alps.



Born in Vipiteno, a few steps from the Austrian border, Marco Perez has been raised in the family's restaurant where his father, from Naples, carried on a seafood tradition in a land where these tastes were almost extraneous.



What is nowadays called contamination, for Marco was daily life, a thing that years of education and work experience, both in Italy and abroad, have not been able to delete, this has become his distinctive trait; in each of his dishes a particular bond may be found, between mountain and seaside tastes.


Even if Marco Perez's mother tongue is German, he has always been raised in an Italian gastronomic environment, since he was a child he always wanted to become a chef, at the same time his love for Italy and its excellencies accompany him in all his journey.



Marco Perez has a firm certainty that the raw material is conditio sine qua non for a high level cuisine, he is a great expert of sophisticated products but he loves to propose (according to seasonality) both prestigious Italian raw materials and more simple products, the latter are at the same time prestigious because of their local uniqueness.



There are some chefs whose art is so fine and passion so deep and serious that the awards become the normal endowment to their extraordinary career. Marco Perez is one of those. Manuela Pacelli - Eventi Culturali


Amistà 33 World













Where to find us



Amistà 33 - Via Cedrare 78, Corrubbio di Negarine, Verona, Italy

Amistà 33


The Project



Amistà33 is the new project of Byblos Art Hotel Villa Amistà, jewel in the luxury hotel business, located in the wonderful Valpolicella, a few kilometers away from the famous Verona.


In a context in which art and excellence accompany any shades of welcome, Amistà33 is the new challenge on the gastronomic side, that addresses both to the refined international guests of the hotel and to the Italian customers.



Amistà33 is the place where the executive chef, Marco Perez, gives shape to his complex and at the same time easy cuisine philosophy.


Easy as defined by himself. A cuisine done by origins and respect of the raw goods, of love for the nature. Complex because rich of recalls, technique, of deep knowledge of the raw material.



Amistà is the historical name of the villa in which the Byblos Art Hotel is located, by choosing this name it meant to ratify the bond with the tradition and the origins whichis never compromised in Perez's cuisine. Amistà also means friendship in the ancient Venetian dialect, this name is impressed at the entrance of the villa, it is like the best wishes for this new journey.


33 is the number of perfection and mastery, a homage to Italy and to its product, the sum of its figures (6) is associated with Venus and her beauty, but also to the number of the human senses. A number bond to the water element, by energetic association, which helps to develop the sense of the taste through emotions.



The location of Amistà33 has been created by master Alessandro Mendini in order to be an experience that does not only involve the taste but also all the other senses.


Sophistication, prestigious raw good in the new restaurant Byblos Art Hotel. Pleasure of taste and sight. Chef Marco Perz: a cuisine that reaches the soul's bottom. Giancarla Gallo - Carnet Verona



Inside a jewel, another one has been created: restaurant Amistà 33. Paola Proietti - Lusso Style


The culinary experience of Marco Perez, in an exclusive artistic context, a total involvement of the senses, it simply makes you feel enriched, with the awareness of having been both spectators and actors in this unique scenario. Giulia Marruccelli - Italia a Tavola


The Restaurant



Kate by Marc Queen



Sphere by Pomodoro



The opera by Vanessa Creefort - The16th Century Villa



Mendini Furniture


The Cellar



In the basement of the hotel our cellar is located, where two statues by Mimmo Paladino protect a great treasure, while a big table by Aldo Rossi welcomes visitors. Part of the original 15th century structure of the villa, this charming location with over 500 labels is dedicated to wine tasting.




Chef Marco Perez



Chef Marco Perez, (born in ‘69) brings a solid education and an important and awarded national and international experience with him. Among his experiences, beyond his multiple collaborations with Chef Massimiliano Alajmo, his tasks as suos chef at the Regency Hyatt of New Dheli, executive chef of gourmet restaurant of the Four Seasons Hotel of London, executive chef of the restaurant The Park in the Park Hyatt of Milan.


Beyond having been nominated as one of the top 50 emerging chefs in Italy in 2004, Perez has published two books: “Yogurt Grand Goumet, la sostenibile leggerezza del gusto” and “Party Food”, both edited by Gribaudo Editore.



Chef Marco Perez is also very passionate about teaching things that brought him to hold several numerous courses in Italy and abroad, furthermore he is a Cuisine Techniques teacher in the Master of Italian Cuisine.


Marco's personal story has great part in his cuisine, without rhetoric, his ability of exploring the entire Italian gastronomic culture from the Mediterranean Sea to the Alps.



Born in Vipiteno, a few steps from the Austrian border, Marco Perez has been raised in the family's restaurant where his father, from Naples, carried on a seafood tradition in a land where these tastes were almost extraneous.



What is nowadays called contamination, for Marco was daily life, a thing that years of education and work experience, both in Italy and abroad, have not been able to delete, this has become his distinctive trait; in each of his dishes a particular bond may be found, between mountain and seaside tastes.


Even if Marco Perez's mother tongue is German, he has always been raised in an Italian gastronomic environment, since he was a child he always wanted to become a chef, at the same time his love for Italy and its excellencies accompany him in all his journey.



Marco Perez has a firm certainty that the raw material is conditio sine qua non for a high level cuisine, he is a great expert of sophisticated products but he loves to propose (according to seasonality) both prestigious Italian raw materials and more simple products, the latter are at the same time prestigious because of their local uniqueness.



There are some chefs whose art is so fine and passion so deep and serious that the awards become the normal endowment to their extraordinary career. Marco Perez is one of those. Manuela Pacelli - Eventi Culturali


Amistà 33 World













Where to find us



Amistà 33 - Via Cedrare 78, Corrubbio di Negarine, Verona, Italy

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Showing 1 - 4 of 4