VAPIANO – becoming a gastronomic trendsetter with new ideas and concepts
It is no coincidence that organisers, celebrities and restaurant critics repeatedly get excited about VAPIANO. This has been no passing trend, in fact according to experts the course has been set for a future-oriented approach to system gastronomy.
Pasta al dente, pizza and ‘colourful salad freshness’ – all based on rural Italian cuisine and prepared on a long counter in front of the guests’ eyes.
In short, we meet all our guests’ expectations – apart from the high price level of our competitors.