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Sebastiano Campanelli

@sebastiano_c_

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“No Peking Duck” 🙅🏼‍♂️🇨🇳🦆 The duck is cured in koji, cooked pink, and finished with a maltose and fermented honey glaze, crystallised over the skin with a heat gun until glossy and crisp. It is served with a spiced duck jus enriched with umeshu, alongside sour cherry and plum purée, black garlic paste, and red Sichuan oil. Together, these elements echo the sweet, dark and aromatic profile of Peking duck and hoisin without directly reproducing either. The legs are confited, shredded and seasoned with spices, then wrapped in dough to make a traditional xian bing. The pastries are brushed with duck fat and koji, then finished with pollen and dried flowers. On the side, a raw bouquet of shiso, mint, Thai basil, courgette and cucumber is served with a sour cherry nam jim jaew, made with toasted koji rice. taken in London, United Kingdom by @sebastiano_c_
3
5 days ago
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Last week at @carousel_ldn , @spectre.dining delivered its strongest version yet. A huge thank you to the incredible team who supported me throughout the week and made it all possible. And thanks to @charlottedewittemusic for powering us before and during service. taken in London, United Kingdom by @sebastiano_c_
9
6 days ago
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CIVICO 4 x SPECTRE 31/7/26 Per una sola sera, Spectre arriva da Civico 4. Il 31 luglio, Sebastiano Campanelli ed Edoardo Cannas firmano una cena a quattro mani costruita come un unico percorso: due identità, due cucine e un menu creato appositamente per l’occasione. Un incontro tra la cucina contemporanea di Civico 4 e l’approccio itinerante di Spectre, fatto di fermentazioni, fuoco, contrasti netti e influenze globali. Una collaborazione irripetibile, disponibile per una sola notte. 75€ vini esclusi 🧨 taken in Civico 4 by @sebastiano_c_
7
14 days ago
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CIVICO 4 x SPECTRE 🧨 Spectre è il fine dining itinerante di Sebastiano Campanelli: un concept gastronomico indipendente che viaggia per il mondo attraverso pop-up, collaborazioni e menu temporanei. La sua identità nasce dall’incontro tra tecnica nordica, fermentazioni, fuoco, contrasti netti e influenze globali, con una cucina personale, contemporanea e guidata dagli ingredienti. Dopo tappe tra Bangkok, Londra, Pechino, Parigi, Oslo e Istanbul, Spectre arriva per la prima volta in Italia. 31/7/26 🧨 taken in Civico 4 by @sebastiano_c_
6
18 days ago
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@spectre.dining at @carousel_ldn 💫🔥🤙🏼 taken in London by @sebastiano_c_
5
18 days ago
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Sebastiano is here, and our kitchen is already on fire. 🔥 Fish is being filleted, ingredients are fermenting, pizzas are taking shape, and meats are hitting the grill. Every dish is crafted to awaken the senses, challenge your palate, and leave you thinking, “This is so interesting.” Will you miss this one? Only here for the next two weeks. 💥 by @sebastiano_c_
9
24 days ago
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From June 30th until July 11th, we’re welcoming chef Sebastiano Campanelli and his travelling dining concept, Spectre, to Volta. Originally from Italy and shaped by Michelin-starred kitchens across Scandinavia and the UK, Sebastiano’s cooking sits somewhere between Nordic precision, Italian instinct and fearless creativity. Think fire, fermentation, bold flavours and unexpected combinations that somehow make perfect sense. Since the beginning of this year, Spectre has been travelling across Asia and Europe, with stops in cities like Beijing, Paris, Oslo, Istanbul and Bangkok. Now, for two weeks only, it’s coming to Volta. Expect a menu that’s generous, playful and packed with flavour. Fire-led cooking, modern technique, sharp contrasts and dishes that surprise in all the right ways. by @sebastiano_c_
4
a month ago
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WE’VE HANDED OVER THE KITCHEN. Different ideas. Different flavours. Same passion. A guest chef residency begins next week. Get excited. More details soon. 🤫 by @sebastiano_c_
2
a month ago
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taken in Limassol, Cyprus by @sebastiano_c_
1
a month ago
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He had us at langoustine toast. With a maximalist style that refuses to be labelled, Spectre is the full-throated, at times off-the-wall, fine dining experience from Sebastiano Campanelli, a virtuoso chef who cut his teeth at Maaemo*** and Noma*** before rising through the ranks at The Man Behind The Curtain* (Leeds), Mana* (Manchester) and Savage* (Oslo). Now riding solo, restrained only by the limits of his imagination, Sebastiano is ripping up the rule book with flavour-forward creations like ‘Cod, Aji Amarillo, Fennel Lyonnaise, Coriander’; ‘Tuna Crudo, Watermelon, Nasturtium, Yellow Chilli’; and ‘Koji Cured Duck, Black Garlic, Sour Cherries, Sichuan Pepper Corn’. Because, why not? Sebastiano has been turning heads in Beijing, Paris, Bangkok and Istanbul. Now it’s London’s turn to experience Spectre’s fireworks. Hit the link in our bio to join us. taken in Carousel London by @sebastiano_c_
13
a month ago
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@spectre.dining x @hottemperchicken was a full house and an absolute blast. Huge thanks to everyone who joined us, and to everyone on the waiting list for the overwhelming response. @spectre.dining will be back, giving more people the chance to experience our loud, fast-paced and unapologetically fun take on fine dining. Special shoutout to @tomcampanelli for the insane savoury cocktail pairing, and to @radendogs for trusting both us and the itinerant vision behind Spectre. See you again soon Oslo 🔥🤙🏼 taken in Oslo, Norway by @sebastiano_c_
3
2 months ago
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What a weekend! @sebastiano_c_ cooked up an unreal 10-course experience. Complemented with savoury cocktails by @tomcampanelli . Honestly just WOW! Thanks @spectre.dining @lebambocheur - we look forward to the next collab🤝🏼 taken in Ember Vinbar by @sebastiano_c_
5
2 months ago
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