Staffan Terje

My Venues

  • Barbacco
    220 California St
    San Francisco, CA
  • Perbacco
    230 California St
    San Francisco, CA


  • Three Stars (Barbacco)
    San Francisco Chronicle
  • Go-To Place for Regional Italian (Perbacco)
    The New York Times
  • Three Stars (Perbacco)
    San Francisco Chronicle
  • Bib Gourmand (Perbacco)
    Michelin Guide
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

Where I Go Out

Behind the Scenes

Shasta porcini mushrooms
"Shasta porcini mushrooms poaching in Piemontese sage butter #langhe"
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Leftover mag of Cantina del
"Leftover mag of Cantina del Pino ‘13 Ovello Barbaresco from last night’s wine maker evening. Today’s lunch. B&B. Burgers and Barbaresco. #animalstyle"
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Black truffle cotechino for
"Black truffle cotechino for Friday. Part of line up for “An Evening with the Winemaker “. We will have Renato Vacca, owner of Cantina del Pino in Barbaresco in house for the night with a stellar selection of his wines, both by the glass and by the bottle. #cucinapiemontese"
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“An Evening with the Wine
"“An Evening with the Wine Maker”. On Friday 3/9 we will be hosting Renato Vacca from Cantina del Pino in Barbaresco. Four generations of Vacca family members have produced grapes and wine here at the vineyards, which are clustered around Ovello hill. The property’s alkaline limestone soil composition and unique microclimate produce a structured, age worthy Barbaresco wine. The Vacca family uses no chemical fertilization, no pesticides either, nor herbicides. They manage the details in production and control with a hands-on mentality that follows the older natural ways that respect that same land. “My father, Adriano, is the youngest son of Natale and Teresa Vacca. Our family has lived in this region for generations. Like many families in the Langhe, we speak Piemontese as our first language and Italian as our second. Some of the grapevines we manage today were planted by my great grandfather.” -Renato Vacca, winemaker and owner of Cantina del Pino The line up for Friday. 2015 Dolcetto, 2016 Nebbiolo di Langhe, 2012 Barbaresco “Ovello”, 2013 Barbaresco “Gallina” and 2013 Barbaresco “Ovello” (from magnum) With these beautiful wines we will be pairing dishes inspired by the cuisine of the Langhe area. “Uova in Camicia” Egg poached in Dolcetto with the first white asparagus and morel mushrooms. “Agnolotti dal Plin” “Pinched” ravioli filled with roasted meats and Savoy cabbage. “Tajarin ai 40 Tuorli” Hand cut tagliolini with squab ragu “Bollito di Vitello” Pastured veal from Rossotti Ranch with Black Truffle Cotechino and Pear-Barbaresco Mostarda. Dishes are available a la carte or as a tasting menu."
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Pasta alle ortiche - stinging
"Pasta alle ortiche - stinging nettle pasta"
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At My Venues