Andrea Provenzani was born in Milano on 8 March 1971 and he studied cooking at the Carlo Porta hotel management school in Milano. He has been a professional sommelier since 2002.

He defines him self a self-taught chef because he has not worked in starred restaurants but in small family restaurants where he learned how to work and respect the basic ingredients.

His art is the fruit of research and experimentation, respect for each ingredient, daring combinations with little manipulation and a short path between producer and consumer.

In the kitchen, laboratory of wonders, he gives life to moments of great creative intensity, that tell of aromas and flavors culinary, personal and territorial.

The core of Andrea’s kitchen  lies in his choice of ingredients which must be of the highest  quality.  Much time is spent in the quest for  rare and characteristic  produce , supplied  by  small specialised  producers.

His philosophy is best summed by the  three T’s: Terrain,  Territory and Tradition.

Products are used with little modification as possible from their original state in order to create dishes  which draw upon  Italian regional traditions re-worked in modern way  with imagination and personality.

The menu changes every month to follow the seasonality of the ingredients, but some dishes as the  Senatore Cappelli Spaghetti  with Onion, the Crispy Artichoke , the Chicken Liver Patè,  the Eggplant Parmigiana  or  Andrea’s "Veal with Tuna Sauce" have become the mainstays of the menu  and are emblematic  of Illiberty’s culinary style.

Andrea works with two brilliant young chefs: Andrea Rottigni and Alessandro Porcu. Guests are welcomed by Paulo Balladares and Patricio Molina.

The cellar is made up of strictly indigenous wines with some rare exceptions for sparkling wines. The selection aims to enhance the Italian heritage and spotlight less known producers and vineyards but equally valid.