Finding culinary inspiration is a journey—one where each experience, whether at restaurants, bistros, trattorias, or even food truck stands, can often be imitated but seldomly replicated, and almost rarely outclassed.
My journey has always been about seeking inspiration and then sharing that excitement through my own take on those dishes, always complementing them with the ideal wine.
The best experiences is when you totally let go and entrust others to truly set for you an exceptional evening of gastronomy glory. Indeed it is not the destination, but it is the journey that sear those palpable memories.
Novatore Cucina e Bar does just that. It provides a delectable Italian experience like no other.
About Novatore Cucina e Bar
Nestled within the culinary sector of Miami’s Wynwood area, Novatore Cucina e Bar brings you contemporary Italian cuisine with a truly signature essence to every dish.
This new gem of a restaurant distinguishes itself by superior standards, supported by experienced and expert Michelin-starred Chefs, Sommelier, wait staff and even the co-owner Marcelo who stops by every table to ensure everyone’s is having the best dinning experience - all of it, set against the backdrop of a warm, familiar yet sophisticated setting.
The Chefs
The Master Mind…Andrea Bernardi
Andrea Bernardi, born in Rome in 1977 and raised in Genzano di Roma, began his culinary career alongside his paternal aunt, Rita, from whom he learned the basics of Italian cuisine.
Despite abandoning hotel school, his self-taught spirit led him to travel around Austria, Germany and Spain, where he discovered his passion for gastronomy.
Since 2005, he has settled in the Canary Islands, where he has accumulated numerous awards.
2017 - 2024
Awarded a Michelin Star at the NUB restaurant.
2024
Awarded two Sol Repsol
2021
Awarded one Sol Repsol
Chef Fernanda Fuentes-Cárdenas
Fernanda Fuentes-Cárdenas, the first Chilean chef to receive a Michelin star, earned this prestigious recognition for her restaurant Nub in Tenerife, which she co-owns with her husband, Chef Andrea Bernardi.
Born in Quilpué, Chile, she was surrounded by diverse flavors from an early age, influenced by her parents and grandmothers. At 18, she began cooking spontaneously and later studied Gastronomic Administration at Inacap.
After graduation, she worked at the now-closed Rai in Santiago and moved to Spain in 2011, where she settled in Tenerife to work with Andrea Bernardi. Together, they opened a gastrobar before launching Nub in 2016, a restaurant that blends Chilean and Italian cuisine using local Tenerife ingredients.
In 2017, Nub received a Michelin star, making Fernanda the first Chilean chef to achieve this honor. In addition to Nub, she co-owns Capogrossi, an Italian restaurant in Santiago, Chile.
2017 - 2024
Awarded a Michelin Star at the NUB restaurant.
Chef Marco Rama
In his own words…
My culinary journey began within the walls of my home, where my mother’s teachings and the aromas of her recipes ignited my passion and inspired me to become a chef. As I grew, I dedicated my heart and soul to this craft, honing my skills in the most prestigious Michelin-starred restaurants in Italy and beyond.
Today, with great enthusiasm, I arrive in Miami as the Executive Chef of Novatore restaurant, ready to take you on a sensory journey through dishes that blend tradition and innovation, crafted with love and deep respect for the ingredients.
For us, cuisine is an art, and every dish tells a story of a dream! Bon appétit!
The Menu
Drawing inspiration from Italian tradition, Novatore honors the love for quality Italian products while adding a contemporary touch. With experience honed over time, their chefs balance tradition with modernity.
Upon the recommendation from the fantastic Italian waitress Marta, the culinary journey map was set on these particular choices from their impressive and eclectic menu.
Appetizers
Tartare di Pomodoro - Stracciatella, grilled red beets, black oil, brioche bread with truffle butter and thyme.
Padellino con Culatello - Pizza Padellino, culatello, figs and burrata
Entrees
Carbonara
Cacio e Pepe
Desserts
Passion - Caramel, chocolate, and passion fruit ice cream
100 X 100 Pistacchio
The culinary journey…the courses with wine pairing.
A special thanks to Leonardo, the Sommelier who did a superb job making the exquisite recommendations for wine pairings.
Amuse-Bouche
True the term may be in French but what else can I call this savory introduction to the meal…a mini chocolate cone with whipped cheese spread topped with fresh tuna.
Bread & Butter Service
A most delicious bread and butter service was provided in the begging consisting of homemade smoked butter with truffles and an assortment of homemade multigrain and rustic breads.
The yeast that some of these breads use come from a special 30 year-old yeast that Chef Rama brought from his native Italy, a family heirloom that has now been handed to him.
I could’ve eaten this all evening.
Appetizer - Tartare di Pomodoro
Paired with Cantina Lavis Pinot Grigio, Trentino, Italy DOC
Tartare di Pomodoro - a delicate yet flavor-packed cold dish featuring stracciatella cheese, grilled red beets, and caviar-like fresh tomatoes on top. Accompanied by a brioche bread with truffle butter and thyme.
A sensationally fresh way to start the parade of flavors.
Appetizer - Padellino con Culatello
Paired with Cantina Lavis Pinot Grigio, Trentino, Italy DOC
This lovely pizza with a slightly grilled to perfection dough, quickly reminded me the essence of Italian cuisine.
Culatello is a rare, prized Italian small salumi made from the choicest section of the thigh muscle, from the rear to the inner leg if the pig.
Delicate, sweet and almost melt in your mouth, this cured meat is balanced beautifully with small fig fruit pieces, burrata, extra virgin olive oil and light greens.
Delicious.
Cantina Lavis Pinot Grigio, Trentino, Italy DOC
The wine possesses an intense golden yellow colour, with a warm, inviting bouquet rich in scents of ripe fruits and honey. It has a distinctive rich minerality, with a long and fruity aftertaste.
Perfect match for both appetizers. I would also pair it with seafood such as crustacean dishes, grilled sword fish, and light cheeses.
Entree - Carbonara
Paired with 2023 Argyle - Bloomhouse Pinot Noir, Willamette Valley, Oregon
What can I say about this classic dish that often falls short at many restaurants? At Novatore, this dish stands out, in true form, with the tradicional crispy and slightly smoky guanciale. The pasta was beautifully mixed and just right to the bite.
Nothing more was needed to it.
2023 Argyle - Bloomhouse Pinot Noir, Willamette Valley, Oregon
Inspired by the wildflowers from Argyle’s vineyards and the fragrant sweet stone fruit blossom aromas during harvest, Argyle’s Pinot Noir is a pretty bouquet with a silky texture and vibrant acidity.
The acidity balances nicely the smoky guanciale of the carbonara. Exceptional pairing.
Entree - Cacio e Pepe
Paired with 2022 Basilica Caffagio Single Estate Chianti Classico - Vendemmia DOCG, Chianti- Firenze, Italy
Of course, if I see my favorite pasta dish ever, I’ll order it. Cacio e Pepe, a classic pasta dish that calls from for just pasta, salted water, freshly ground pepper, and Pecorino Romano.
It may sound simple but trust me, even simple can be messed up. Not here. I think I’ve found the best Cacio e Pepe ever! Chef Rama puts his own subtle yet effective spin by finishing the dish on the grill. I have no idea what that means or how it was done but some secrets are better left, well, a secret.
I will return for this dish.
2022 Basilica Caffagio Single Estate Chianti Classico - Vendemmia DOCG, Chianti- Firenze, Italy
The Basilica Cafaggio Chianti Classico 2022 is a vibrant expression of Sangiovese from one of the most esteemed terroirs in Tuscany. This single-estate wine hails from the "conca d'oro" ("golden shell") vineyards of Cafaggio, a historic site renowned for producing exceptional Chianti Classico since the Renaissance.
The 2022 vintage showcases an alluring bouquet of red fruits, including blackberry, blueberry, and plum, interwoven with spicy notes of cinnamon, clove, and bitter cocoa from careful aging in Slavonian oak barrels. On the palate, the wine is pure and satisfying, with a full body and a rich, robust texture.
Aside from being a beautiful pairing for the Cacio e Pepe, this Chianti Classico is a perfect companion for savory and fatty dishes like pizza, grilled meats, and game.
Desserts - Passion
Chef Rama has created a dessert that brings creativity along with nostalgia, starting with a chocolate sphere that has been made in the style that his beloved nonna (grandmother) used to make for him…a slightly caramelized chocolate.
Rama takes it a step further by filling the sphere with smaller spheres of caramel swimming in an airy caramel mousse, all on top of Chilean passion fruit ice cream that sits on a lightly crunchy base.
The juxtaposition of the chocolate with the passion fruit is a stroke of genius, a true mastery of balance with unapologetic boldness.
A must have for everyone.
Dessert - 100 X 100 Pistacchio
Once again, Chef Rama delivers another knockout dish that will instantly convert you into a pistachio lover, if you aren’t one already.
This dish is truly 100% pistachio through and through. It starts with an irregular-shaped oval made from a pistachio coat with an inside of yet more pistachio crunch bar and layers of pistachio-based creams. Next to it there a fine pistachio ice cream and a generous moat of pistachio cream.
Is it too much pistachio? Absolutely not! The levels and layers of textures and flavors is what makes this sweet dish something that will be long talked about after.
I wish I had asked for an extra plate to go.
After dinner drink…La Gioiosa Et Amorosa Prosecco DOC, Trevino, Italy
Not wanting the evening to end, and normally an espresso or a cup of tea would do nicely, I still had Italia on my mind (and palate). I opted for a perfectly chilled glass of Prosecco.
There’s just nothing like a freshly propped-open bottle tableside and sipping on this fine Italian wine while recapping the journey you’ve just taken.
La Gioiosa is one of Italy's leading producers of Prosecco, and takes its name from an ancient local motto 'Marca gioiosa et amorosa', meaning 'Joyous and amorous March', The March of Treviso being an antiquated name for the province in which this wine is made.
Pale straw yellow with a fine and persistent mousse. Aromas are lightly floral and fruity, hinting at blossom intermingling with ripe apple.
Off-dry and refreshing. This wine can also be enjoyed chilled, on its own or with steamed fish and shellfish dishes.
I will not only order this Prosecco again for dessert but might just order it as a refreshing starter.
After thoughts…
I believe that there’s not much left to say other than THANK YOU! Thank you to everyone at Novatore for creating an enchanting evening of total disconnect and total culinary immersion.
Thank you Chef Rama for sharing his Cucina and artistry (and for stopping by twice to ask how everything was going).
Thank you to Leonardo for the excellent wine pairings and for taking the time to ask questions of what I like.
Thank you to Marta for the incredible patience and pleasant hospitality, ensuring a great dinning experience.
Finally, thank you to Marcelo, for his warm reception, engaging conversation and for establishing a new and savory perspective of modern Italian cuisine with familiar traditional taste.
Book your table today!
Novatore Cucina e Bar
2700 N. Miami Avenue
Miami, FL 33127
Instagram: @novatoremiami
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KN-PR
This experience wouldn’t have happened without my unique collaboration with KN-PR.
A special thank you to my fellow creative cook and foodie, Kim Nolan, President and CEO of KN-PR.
Nolan founded KNPR in 2017 with the goal of offering clients a more intimate and personalized approach than traditional public relations agencies. KNPR works collaboratively with clients to build brands through media relations, brand positioning, strategic messaging, copywriting, creative ideation, brand partnerships, influencer marketing, and social media messaging, ultimately increasing awareness, reach, and revenue.
Thank you Kim!
Instagram: @kn.publicrelations