Cibo 7 - 1465 Eureka Road, Suite 100 Roseville California 95661 - 916-789-8585
Copyright © Cibo 7. All Rights Reserved
Cibo 7 Ristorante Wine Bar & Spirits features European-inspired cuisine that emphasizes the freshest ingredients – complemented by highly allocated sought-after wine, exclusive cocktails and after dinner drinks.
The menu at Cibo 7 Ristorante, Wine Bar & Spirits evolves constantly to showcase each season’s finest ingredients from a network of purveyors and local farmers who supply the restaurant with the best ingredients from around the world. Days begin with baking traditional focaccia, handcrafting simple and delicious pasta, and carefully creating desserts using house-made ice cream and gelato.
The visual presentation of each plate is the final step in the process that ensures the look of each plate matches the refinement of the food, harmonizes with the wines and the décor, creating an unforgettable dining experience.
Our cuisine is complemented by an extensive list of highly allocated wine, beer and spirits.
We invite you to come savor this unique combination of new and traditional European flavors, exceptional wine and setting.
EXECUTIVE CHEF, RAY SILVA
Chef Silva launched his culinary career at RM Upstairs in Mandalay Bay, Las Vegas, Nevada where he trained under Chef Rick Moonen and his culinary team in all facets of his flagship restaurant; he then worked at Michelin 2 Star and AAA 5 Diamond Award winning Restaurant Guy Savoy as Chef Tournant. It was there that he fine-tuned his culinary skills.
In 2012, Chef Silva seized the opportunity to work under the direction of Executive Chef Ron Siegel at Restaurant Mina based in San Francisco, California. This afforded Silva opportunities within the Mina Group to work at Bourbon Steak at the Westin St. Francis and the wine-driven French Bistro RN74 alongside Chef and Partner Adam Sobel.
Chef Silva is always looking forward, searching for new challenges to embrace. Cibo 7 Ristorante, Wine Bar & Spirits allows Chef Silva to blend all his passions and knowledge to create the ultimate sensory experience; the aroma of fresh baked focaccia, colorful displays of contemporary terrines, vibrant salads, handcrafted simple and fresh pasta -- combining traditional techniques with contemporary innovations.