Le Calandre
Max Alajmo's culinary playground

“Cuisine is like a needle that passing repeatedly through small holes creates a thread so thin and strong that it unconsciously binds us all.”

In 1981, Erminio Alajmo and Rita Chimetto open Le Calandre. Max and Raf take over and Le Calandre becomes one of eight Italian restaurants with three Michelin stars. The inspiration for Max’s distinctive dishes comes from looking at the world with a childlike curiosity and sense of discovery, as well as his continuous and in-depth research of ingredients. His distinctive approach to cuisine can also be felt in the dining room of Le Calandre, where verything from the hand-carved wooden tables to the glassware and room fragrance was designed by the Alajmo brothers and produced by master Italian artisans. The result is a multisensory culinary experience that is carried the dining room, cordially and naturally.

The team

Professionalism, team spirit and friendship are the key ingredients of the Le Calandre team. In the kitchen, Max works alongside his sous chef Diego Magro and a select group of young, aspiring chefs. The front of the house is run by Andrea Coppetta Calzavara, veteren and award-winning maître, together with the restaurant's talented sommelier Matteo Bernardi.


As summer makes its swift approach, enjoy the last of spring’s fresh ingredients at Le Calandere in dishes like tagliatelle primavera, pasta made exclusively of spring peas (no gluten, no egg), paired with a sauce of pistachio, spring peas, white asparagus and green beans; spaghetti with capers, lavender, Santoleri orzo and a light onion sauce; and Max’s risotto with “turbot butter”, dentex, shrimp, datterino tomatoes and oregano. Also look for Dotto in a cornflour and black curry crust with eel and bottarga sauce and “Gallustra,” a pressure-cooked and pan-fried chicken to be eaten with one’s hands; and seasonal desserts like “Pipa…libre,” a fruitful play on the Cuba Libre served in a glass pipe, or an apple tart with cassis sorbet.

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