Part 7/9:
Perched atop the building is Alberto, a Greek baker who transformed the rooftop into a culinary haven. His sourdough bread, made from a 14-year-old starter shipped from Greece, exemplifies the building’s spirit of preserving traditions while innovating.
During the day, the rooftop serves as a serene bakery, offering freshly baked items with an authentic homegrown feel. Come nightfall, it morphs into an exclusive omakase-style restaurant, showcasing Mediterranean cuisine in an intimate setting. The space fosters connection—guests share dishes and stories, making every meal a bonding experience.