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Vilon’s Fine Dinning Concept Goes On The Road

Spearheaded by Award Wining Executive Chef Gabriele Muro, Adelaide brings its twist on Roman classics with four new concepts to be enjoyed on the go

Hotel Vilòn in Rome
Set table for breakfast in the terrace of a bedroom at Hotel Vilòn in Rome

Vilòn Roma, located just few steps from Via Condotti and belonged to the powerful and princely Roman family of the Borghese, introduces a new food concept campaign of its gourmet restaurant Adelaide, named after the Princess Borghese: a tribute to Italian hospitality.

Annabella Cariello, General Manager, Vilòn, comments: “Over the past few years, our restaurant has gained success and awards thanks to the Mediterranean cuisine of Executive Chef Gabriele Muro, whose creations are a modern representation of the most authentic Italian flavours”. This year – continues Annabella – we want to enhance what the restaurant is famous for and embark on a journey through a campaign named “Adelaide Goes…” where our cuisine becomes an act of altruism towards our selves. Wherever life takes you, delicious boxes can be enjoyed on the go without ever compromising excellent cuisine”.

Adelaide Goes Green: The focus is on healthy and sustainable cuisine, with a true km zero concept that starts from nearby Mercato dell’Oro, where suppliers showcase local farmers, traditional and new pasta producers, while also considering dietary requirements such as gluten free, and vegan.

Signature dishes include Il Vizietto (Fish of the day sandwich, harissa and endive); the Porgi l’Altra Guancia (cheek braised beef, salsify, mushrooms broth) or the Capriccio d’Estate (Gragnano linguine, mantecato with sea urchins, Pezzogna carpaccio, mint, capers and candied lemon). Starting from 60 Euro.

Adelaide Goes to Work/Home: With many slowly picking up their pre pandemic routine, this concept aims to prioritise quality over quantity, putting junk food to shame. Elevate the “lunch break” or dinner with delicious gourmet boxes delivered in the home or office.

There is a choice of Focaccia di Scarola flat bread with stir fried endive alla Procidan style; Vilòbster Roll made with steamed and grilled catch of the day lobster, Italian mayo, lime, and coriander in a soft warmed up bun or Sup-lì, a roman inspired creamy rice prepared amatriciana style. Starting from 40 Euro.

Adelaide Takes Off lets guests of the Vilòn bring the newly found flavours, colours and textures of Rome with them through colourful and delicious boxes, filled with the tastiest Italian handmade snacks and breakfasts items, as they reluctantly end their journey in the Eternal City.

Delicacies include Torta della Nonna or Caprese cake, fresh juice and rainbows fruity salads, Italian Panino, home-made bread with EVO oil from Lazio, basil, tomato end mozzarella from Caserta. Complimentary to Vilon guests.