Love, passion and experience are three of the most important skills in a successful chef. This is what drive us to wake up at the crack of dawn to prepare all the components that make our Burgers exceptional. Every morning, in the bakery, the chefs knead the dough for our buns: from the Classic to the Sesame, to the unique Squid Ink and the French Brioche we created for our signature “Surf ‘n Turf”. Our dough needs to rest, while the yeast – rigorously made by our 50 years old Pasta Madre – make the dough ready for baking. Right before dinner, we bake our bread to seal its freshness and flavors.
In the main kitchen, our chef and his team wait for the meat to be delivered by our own artisan butcher. The beef gets minced twice to ensure that every bite releases a full flavor of fresh organic meat. Fresh spices and herbs are added according to our signature recipe.
The seafood gets delicately sliced by hand and flavored by specially selected spices that enhance but never cover the flavor.
Then it is the turn of the fresh vegetables that accompany our Burgers. This includes our fries that we cook three times to ensure the inside seals the flavor and the outside stays crispy and virtually oil free.
Even our dressings are home made: mayo, ketchup and all the dressings in between are made fresh and with love every day.
This is why, thanks to our early morning kitchen routine and all the time we invest in ensuring our product exceeds your expectations, our Burgers can only be found at Dolce in Quartiere Africano!