CHENTANNOS grew out of the wish to bring a piece of Sardinia to Innsbruck.
Barbara Marras is the founder, executive chef and restaurant director of CHENTANNOS in Innsbruck. She developed this gastronomic concept in order to share the authentic cooking and the philosophy of life of her homeland with the people of Tyrol.
Having grown up in Sardinia, Barbara carries within her a deep bond with her homeland and with a food culture shaped by simplicity, respect, community and memory.
For Barbara, cooking means far more than preparing a dish. It means preserving something that belongs to her own history, and passing that knowledge on to the next generations.
Her cooking grows out of inherited gestures, out of the scents of Sardinian houses, out of family tables, out of recipes handed down from one generation to the next, and out of those small secrets one does not learn from books but by watching, listening and living.
Barbara is convinced that traditional cooking does not have to be changed in order to be interesting. It has to be respected, understood and told authentically.
Together with Barbara Marras, Nicola Loi and Hans Puntel brought CHENTANNOS to life and have supported the project from the very first day.
Barbara brings a part of her own history into every dish. She brings the scents she knows, the gestures she learned, the traditions that have accompanied her, and a knowledge passed on through the hands of many generations.
Her cooking is a homage to Sardinian families and to all those people who kept recipes alive without ever writing them down — to mothers and grandmothers who passed on their knowledge through gesture, taste and example.
Barbara believes that the most authentic cooking is the kind that grows out of love for people. That is exactly the feeling she wants to pass on through her work.
She does not simply want to bring dishes to Innsbruck. She wants to bring a piece of Sardinia to Innsbruck.
Barbara wants everyone who takes a seat at her table to recognise a taste, discover a story, feel an emotion and perhaps, for a moment, sense that they are part of this particular world.
Because for Barbara, cooking becomes far more than a profession when a dish awakens a memory, a table brings people together and a taste speaks of a homeland.
Then cooking becomes memory. Identity. Life.
CHENTANNOS
Il gusto di vivere a lungo.
The taste of living long.
A table, a glass of Cannonau, and a place where no one is in a hurry. A Chent'Annos.
