Coro: Modern Umbrian Restaurant in a 16th-Century Deconsecrated Church in Orvieto

Posted by Rowena Dumlao Rowena Dumlao - Giardina 11/13/2024

Coro: Modern Umbrian Restaurant in a 16th-Century Deconsecrated Church in Orvieto

Within Orvieto’s Palazzo Petrus, a stunning 16th-century deconsecrated church has been transformed into Coro, a restaurant celebrating the rich gastronomy of Umbria through refined techniques and global influences. Founded by Chef Roland Bukri and Restaurant Manager Francesco Perali, Coro immerses guests in the essence of the region, highlighting local ingredients and culinary traditions. Bukri’s dishes artfully blend Italian flavors with a depth of knowledge and experience. Sharing space with the five-star boutique hotel Palazzo Petrus, Coro merges historic ambiance with a dedication to sophisticated, genuine cuisine, inviting diners to savor the spirit of Orvieto in every dish.

The Restaurant

Housed within Palazzo Petrus, a boutique hotel and former noble residence dating back to the 1500s, Coro occupies part of the former San Giuseppe church, just steps from Orvieto’s iconic Duomo. The thoughtfully restored venue retains its architectural grandeur, with tuff stone walls and soaring ceilings that lend a timeless elegance to the dining experience. The name Coro, meaning choir, nods both to the space’s historical roots and the shared vision of Chef Bukri and Francesco Perali, who combine their talents in perfect harmony. With fewer than 30 seats, an additional private room, and a seasonal bistro, Coro offers an intimate and immersive dining setting.

Entrance of Palazzo Petrus

Chef Roland Bukri and Francesco Perali

Chef Roland Bukri and Restaurant Manager Francesco Perali bring a wealth of expertise and passion to Coro, each shaping its vision in distinct ways. Bukri, originally from Albania and raised in Tuscany from the age of six, began his culinary journey by enrolling in culinary school and building experience across Tuscany and beyond. In his early 20s, he trained with Chef Gaetano Trovato at the two-Michelin-starred Arnolfo in Tuscany, where he developed a profound appreciation for precision and the artistry of Italian cuisine. His path was further enriched by experiences throughout Italy and around the world: honing his skills under Paolo Lopriore at Certosa di Maggiano, gaining Anglophone influences from Pierre Gagnaire at Sketch in London and Guillaume Brahimi at Guillaume at Bennelong in Sydney, and most recently collaborating with Igles Corelli and Terry Giacomello. In 2018, Bukri brought his expertise to Osticcio in Montalcino, and by 2021, he became co-founder and chef of Coro, crafting a menu that reflects his rich culinary journey.

Francesco Perali, an Orvieto native, complements Bukri’s culinary prowess with deep-rooted expertise in hospitality. His years working alongside the renowned chef Gianfranco Vissani have shaped his refined approach to service and commitment to creating memorable dining experiences. Perali’s dedication extends beyond the dining room; together with sommelier Valentina De Angelis, he curates Coro’s wine program, focusing on the local richness of Orvieto’s white wines and notable vintage selections. Together, Bukri and Perali offer guests a harmonious blend of innovative cuisine and warm, attentive service, making Coro a true reflection of their combined talents and shared vision.

The Menu

Coro’s menu, crafted by Chef Roland Bukri, celebrates “memory and invention,” which captures a style rooted in past flavors yet enriched with fresh sensations, balancing tradition and boldness to create authentic tastes. The restaurant offers three tasting menus: Open Choir (€110), a ten-course journey through Bukri’s finest creations; Harmonious Choir (€90), a six-course experience with a welcome appetizer and fruit course; and Burning Choir (€78), a four-course selection focused on char-grilled flavors. Each tasting menu is offered for the entire table, with wine pairings curated by sommelier Valentina De Angelis, available in options of seven (€60), five (€48), or three (€38) wines.

The fall 2024 menu highlights seasonal Umbrian ingredients with standout dishes across each course. Starters (€23 to €28) include cavolfiore alla brace (char-grilled cauliflower) with legumes miso and black truffle, and calamari with pumpkin, yuzu, and squid ink. First courses (€25 to €28) feature ravioli di cipolla di Cannara (Cannara Onion Ravioli) served in savoy cabbage consommé, and tagliolini with butter, anchovies, and smoked beef tartare.

Second courses (€34 to €38) include koji rice-marinated flank steak with broccoli rabe, and coda di rospo (monkfish) confit with charred algae oil and ginger. Signature additions, such as Spaghetti con Parmigiano Reggiano, Limone Verde e Paprika Affumicata (Spaghetti with Parmigiano Reggiano, Green Lemon, and Smoked Paprika), when paired with a local macerated white wine recommended by the sommelier, complete the experience, inviting guests to immerse themselves in Coro’s unforgettable refined approach to Coro's gastronomy.