Philippe Beaucourt breathes new life into Qu’importe

It’s the kind of short story that’s a pleasure to write. Philippe Beaucourt takes up the Qu’importeand with him, the idea that a place can become alive again. A name we’ve already come across behind the tables of Tosca, then at the Coin du bar, before he finally settled in the heart of the Sardinian town. Present every day, Philippe Beaucourt will take on the role of Operations Manager, with a simple promise: to make Qu’importe a place to visit as much as a place to stay. The opening is scheduled for mid-February, with an initial wine and cocktail bar designed for after-work and long evenings. From March onwards, the restaurant will offer a choice of platters and tapas, as well as a cuisine that’s deliberately down-home and bistro-style, with no fuss but made with passion. A starter-main course-dessert menu will take over at lunchtime, while coffee, matcha and lattes will be available in the mornings, thanks to a partnership with Pasquale Silletti of Beau Coffee. Beau Coffee. On the cellar side, the promise is already there: between one hundred and one hundred and twenty references to start with, with the desire to grow the menu over time. At the bar, two bartenders will ensure a precise, accessible mixology, designed to accompany moments rather than dominate them. Looking forward to…