Pairing in a cocktail bar, according to Giacomo Gianotti, founder of Paradiso

For Giacomo Gianotti, there is no contradiction between spontaneity and precision. The theatrical moment, the surprise, and the emotion reflected in the guest's eyes are only possible because behind them lies discipline, technique, and respect for the profession. "We can only break the rules if we know them thoroughly."

At Paradiso, the spectacle is never mere decoration, but an extension of the drinks: every gesture, utensil, and aroma must serve the cocktail. Otherwise, it's just noise. The goal is to seek poetry with the rigor of a laboratory.

Paradiso has become an international benchmark in cocktail culture. Gianotti explains that what hasn't changed is the curiosity that gave rise to the project: the idea of ​​wondering what would happen if a cocktail could be experienced as a story, and sustainability were filled with creativity instead of limitations. What remains constant is the desire to surprise themselves first and then their customers. "The human side, the hospitality, is the essence of everything we do, not rankings or awards."

The menu is constructed more as a dialogue than a pre-established process. Sometimes it originates from a flavor idea, an ingredient, or even a memory; other times, from a technique the team wants to explore or a direction that emerges from the food itself. Chefs and servers challenge each other and develop the menu as they go. The food plays a supporting role: mortadella sandwiches, charcuterie, and appetizers complement the drinks rather than compete with them.

For Gianotti, the success of a pairing depends as much on balance as on tension. A good pairing is full of contrasts that generate energy: the food should reveal something new in the cocktail, and the cocktail should change the perception of the food. "If everything tastes the same, it's boring. If everything clashes, it's confusing." The best pairings are like a good duet, where each voice is strong, but they listen to each other.

Texture, temperature, and aroma build layers in Paradiso. Texture is an emotion, creamy, light, or crisp, and it controls the perception of taste. Temperature regulates intensity and timing: a chilled cocktail seals in certain notes and highlights others. Aroma is a memory that arrives before taste, and sometimes you smell something before you taste it.

According to Gianotti, customer expectations are changing. They travel, they're curious, and they compare experiences across cities and cultures. They're not just looking for a good drink, but a story, a journey, something memorable: a thoughtful, coherent, and immersive experience, rather than a formal dinner. The cocktail bar is transforming into a space where the boundaries between bar and restaurant, art and technology, blur.

Paradiso can be summed up in three feelings: wonder, to keep childlike curiosity alive; connection, because everything revolves around people sharing a moment; and transformation, because even a small experience can change a customer's perception of cocktails.

Looking to the future, Gianotti envisions a place where creativity is intertwined with responsibility. Sustainability, he says, is not a fad, but a duty and a source of innovation. “Technology, techniques, storytelling, it’s all beautiful, but ultimately, it’s about creating genuine emotions in our guests. If we lose that, we lose everything.”