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“ When Italian tradition meets culinary temptation ”
Odyssey unfurls its charms by the pool in a haute couture setting imagined and designed by Karl Lagerfeld, hosting exclusively this summer the ZIA pop-up. Chef Christophe Cussac has chosen to give the poolside restaurant a unique touch. To embody this vision, the dynamic duo of Manon Santini and Rocco Seminara will be offering an original and contemporary pizza menu.
The ZIA restaurant is open until 28 September included, from Wednesday to Sunday, from 7.00 pm to 10.30 pm. Reservations +377 93 15 15 56 – odyssey@metropole.com. Dogs are not allowed in the restaurant.
Pizzas
At the heart of their culinary approach is their pizza dough, meticulously crafted to combine lightness and crispness. Made from carefully selected organic Italian flours, it is kneaded by hand and left to rest for 48 to 72 hours at a controlled temperature before use. Spreading it with durum wheat semolina gives it a crisp, even shape, a tribute to the meticulous attention given to every detail.
Their distinctive flavour creations, crispy on the outside and soft on the inside, range from classics such as Margherita and Napoletana, to more sophisticated offerings such as truffle pizza or avocado caviar. The originality of the concept continues right through to the desserts, where Manon Santini, winner of the ‘World Champion Pizza Dessert in 2019’ award, uses all her know-how to create sweet pizzas that are as delicious as they are creative, such as the strawberry-pistachio pizza and the unmissable chocolate and hazelnut praline from Piedmont.
ZIA POP-UP
AT ODYSSEYChef Manon Santini
After graduating from a hotel school in Marseille in 2015, Manon Santini undertook several internships – including a pastry course at the Plaza Athénée with Christophe Michalak – before joining chef Rocco Seminara at the Hôtel de Paris in Monaco. In 2016, she won the prestigious Neptune prize alongside him.
After an initial stint in the kitchens of Bagatelle Monaco, Manon became head chef of the Cucina restaurant at the Byblos hotel under Alain Ducasse in 2019. That same year, she won the title of World Champion Pizza Dessert for her delicious and creative sweet pizzas in Rome, before being appointed Head Pastry Chef of the Bagatelle Group in 2021.
Chef Rocco Seminara
Born in Provence, Rocco Seminara celebrates the flavours of Mediterranean cuisine by working with exceptional products. He cut his teeth alongside Christian Willer at the Hôtel Martinez in Cannes, then at the Hôtel de Paris Monte-Carlo alongside Franck Cerruti and Alain Ducasse.
The 2016 winner of the prestigious Neptune prize, awarded by world-renowned chef Joël Robuchon, he joined the kitchens of the Bagatelle Monte- Carlo the following year. In 2018, Rocco Seminara was appointed Executive Chef of the famous Byblos palace in the tropics, where he will officiate before joining the Bagatelle Group in 2021 as Executive Chef.
Intuicion Limited
In 2023, the duo founded Intuicion Limited, capitalising on their experience and expertise in the hospitality sector. Together, they created ZIA, an innovative concept combining pizza and gastronomy. ZIA reflects their passion for food and their commitment to quality and originality.
Inspired by their Italian heritage, Manon and Rocco’s mission is to revive the traditional flavours of Italy while using the highest quality ingredients and modern cooking techniques. Their ambition is to capture the essence of classic Italian cuisine with a contemporary twist, respecting traditions but exploring new ways of presenting and enjoying pizza.
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