The New Dialogue Between Design, Science, and Rome
There are restaurants that, more than others, succeed in capturing the evolution of contemporary cuisine. La Pergola belongs to this category. Overlooking the city of Rome from the heights of Monte Mario, the restaurant at the Rome Cavalieri, A Waldorf Astoria Hotel has been one of the absolute benchmarks of international haute cuisine for over thirty years.
Under the leadership of Heinz Beck, the first chef to earn three Michelin stars in the capital, La Pergola has built an identity rooted in the fusion of technical precision, scientific research, wellness, and gastronomic culture. A journey that now finds a new expression in the redesign by the Parisian firm Jouin Manku .
More than just a simple renovation, the project represents a natural evolution of the restaurant: a transformation that strengthens the interplay between architecture, light, landscape, and cuisine, while preserving the elegance that has made La Pergola an iconic destination in Italian hospitality.
Heinz Beck and Light as a Design Element
If there is one element that encapsulates the new look of La Pergola, it is light.
“I would say that the element that best represents me is light. It is natural light, which changes with the sun’s movement and warms the spaces, enriching the experience of those who live in them.”
Heinz Beck says
In the project developed in collaboration with architects Patrick Jouin and Sanjit Manku, large panoramic windows play a central role. Rome is no longer merely the backdrop to the dining experience; instead, it enters the interior through light, materials, and a continuous dialogue with the landscape.
Every element has been custom-designed to create harmony between the kitchen, service, and the dining environment. The result is a space that preserves the elegance for which La Pergola is renowned, while reinterpreting it with a more contemporary sensibility.
The view of Rome is no longer just a spectacular backdrop; it has become an integral part of the dining experience.
Heinz Beck: When Rome Comes to the Table
This dialogue with the city continues naturally in the menu.
Heinz Beck has always crafted his dishes as stories. Today, some of the capital’s most iconic symbols are transformed into culinary creations.
Among his most significant creations is “0.01%,” a dish that explores the relationship between humanity and nature through the iconic Roman cobblestone.
“That percentage represents the space occupied by humans relative to the world’s total biomass. On the plate, the Sanpietrino—made from freeze-dried tomatoes and charcoal—represents human intervention, while the wild herbs surrounding it symbolize nature reclaiming the land.”
explains Beck
The same approach guides “Lamb on the Ancient Appian Way,” where the arrangement of sprouted legumes echoes the pattern of Roman paving stones, while the lamb pays homage to one of the deepest-rooted traditions of Lazio cuisine.
These are not merely aesthetic exercises, but dishes that transform the city’s history into a culinary experience.
Heinz Beck and circular cuisine
Long before sustainability and the circular economy became central themes in the international culinary debate, Heinz Beck had already embarked on his own path.
“I don’t try to salvage what gets wasted. I try to prevent waste from the start.”
A philosophy that has guided the kitchen’s work for over twenty years and is reflected in a constant focus on the use of whole ingredients, resource management, and the nutritional quality of the dishes.
“I’ve always tried not to follow trends. I prefer styles that stand the test of time. My cooking will continue to be healthy, light, and increasingly inspired by nature.”
Heinz Beck: Where Science Meets Gastronomy
Research has always been one of the most distinctive aspects of Heinz Beck’s work.
Technology and innovation are not used to impress, but to better understand the relationship between nutrition, health, and well-being.
“Technology helps us preserve nutrients more effectively and make the most of our ingredients. But technology alone isn’t enough. It’s the chef’s sensitivity that makes the difference.”
That is why Beck continues to prioritize ingredients sourced from biodynamic and regenerative agriculture and, in collaboration with universities and research centers, conducts studies focused on longevity and postprandial oxidative stress.
La Pergola thus redefines the very concept of gastronomic luxury: the true privilege lies in a cuisine that cares for the guest’s health.
The Future According to Heinz Beck
More than thirty years after arriving in the capital, Heinz Beck continues to look ahead.
Among his most recent projects is providing culinary consulting for La Dolce Vita Orient Express , the new Italian luxury train, and overseeing the entire culinary offering of Orient Express Venezia , the brand’s new Venetian location housed in the historic Palazzo Donà Giovannelli.
At the same time, the work carried out together with his wife, Teresa Maltese, continues through Beck & Maltese Consulting, a firm that today integrates dining, wellness, and international hospitality, collaborating on some of the most significant projects in contemporary luxury hospitality.
“My challenge is to keep growing without losing my sense of curiosity. I never want to feel like I’ve made it. Challenges and dreams are what keep me going.”
In conversation with Heinz Beck
The New Pergola
MLE: After thirty years of history, La Pergola has undergone a major transformation. What aspect of the new design best represents it?
Heinz Beck: I’d say it’s the light. It’s natural light, which changes with the sun’s movement and enhances the guests’ experience. Together with Jouin Manku, we wanted to create an evolution, not a break with the past.
Rome on a Plate
MLE: How did the idea come about to transform symbols like the Sanpietrino or the Appia Antica into dishes?
Heinz Beck: Rome speaks through its symbols. I’m interested in transforming them into emotions and reflections, using the language of gastronomy.
Circular kitchen
MLE: What has been the biggest challenge in applying the principles of the circular economy to haute cuisine?
Heinz Beck: Preventing waste from the very beginning. It’s a process that requires discipline, research, and a long-term vision.
Technology and tradition
MLE: How important are technology and biodynamic raw materials today?
Heinz Beck: A great deal, but always in balance with the chef’s intuition and experience. Technology is a tool, not an end in itself.
Looking to the future
MLE: What will be the next challenge?
Heinz Beck: To keep evolving without losing my sense of curiosity. That’s what drives me every day to explore new paths.
MLE Hospitality Executive Memo
Address: La Pergola, Rome Cavalieri, A Waldorf Astoria Hotel, 101 Via Alberto Cadlolo, Rome.
Architecture & Design: A redesign by the Paris-based firm Jouin Manku, conceived to enhance the interplay between the interior and the Roman landscape.
Interior Design Focus: Natural Light as a Design and Narrative Element of the Experience.
Signature Dishes: “0.01%” and “Lamb on the Ancient Appian Way,” two culinary tributes to Rome’s urban heritage.
Research & Well-being: Circular cuisine, mindful nutrition, and scientific research focused on longevity.
Web & Booking: Rome Cavalieri, A Waldorf Astoria Hotel
