A legend since 1915, Amarena Fabbri is the name whispered whenever the world speaks of cherries. Each dark jewel is hand picked at the moment of perfect ripeness, pitted with care, and immersed in a thick, perfumed syrup that gleams like garnet glass. On the palate they unfold in layers, first the deep perfume of wild cherry, then the gentle bitterness that keeps the sweetness alive, and finally the lingering note of almond and spice that makes them unforgettable. Draped over vanilla gelato, folded through chocolate torte, or served simply from their iconic blue and white jar, they are not a garnish but a revelation, the finest cherries on earth and a signature indulgence at The 11th Floor.

Harvested under the golden Italian sun and packed at the peak of ripeness, these tomatoes embody nature at its purest moment. Their flesh is tender yet full of life, bathed in their own nectar to preserve a brightness of colour and flavour that sings in every sauce. Each tin holds the sweetness of the Mediterranean and the honesty of time itself, the foundation of many of our most loved dishes.

Our partnership with Bull and Bush brings the purest expression of nature to the plate. Every cut is free range, grass fed, and completely free of chemicals and hormones, raised with patience on open pastures where quality begins in the soil itself. At the heart of this selection lies our Wagyu sirloin, celebrated for its perfect balance of marbling and tenderness, a harmony of flavour that melts luxuriously on the palate. Alongside it, the richly marbled short rib yields to slow heat, the fillet delivers silken refinement, and our free range baby chickens offer natural sweetness and delicate succulence born of ethical rearing. Each cut is chosen for integrity, texture, and taste, representing the highest standard of artisanal butchery and culinary precision.

There is chocolate, and then there is Callebaut. Crafted from the world’s most ethically sourced cocoa, each piece unfurls with silk like smoothness and a deep, lingering complexity. Its taste moves from caramel warmth to roasted depth, leaving behind a finish so balanced it borders on symphonic. This is the flavour that defines indulgence, the chocolate that chefs dream in.

Since 1924, the Caputo family has guarded the ancient art of Neapolitan milling. Their Doppio Zero flour is soft as air, pure as light, and ground with a precision that transforms dough into silk. At The 11th Floor, it is the soul of our signature pizzas, creating a base that is both impossibly light and perfectly crispy, a rare harmony that few kitchens ever master. This balance of texture and flavour defines our craft, a crust that shatters delicately beneath the bite yet melts with warmth on the palate, a taste of Naples reborn through perfection.

The sea whispers through these anchovies. Salt cured with reverence and aged for harmony, they are the purest expression of umami, deep, savoury, and elegantly restrained. Draped across a pizza fresh from our wood fired oven, they release a subtle salt kissed depth that amplifies every bite. When folded into a sauce or paired with tomato and truffle, they awaken dishes with a quiet power that only true craftsmanship can create.

A jewel of Modena, Due Vittorie Oro is among the world’s most revered balsamic vinegars, the standard by which others are measured. Aged slowly in precious oak barrels, it develops a texture as smooth as velvet and a depth that feels almost orchestral. Its perfume is rich with notes of black cherry, fig, and woodsmoke, and its taste moves in perfect harmony between sweetness and acidity. One drop transforms a dish, heightening savoury flavours, deepening sauces, and glazing our meats and vegetables with a lustrous finish that lingers like a final chord of music. It is the embodiment of balance, patience, and perfection.

The scent arrives before the taste, an earthy perfume that pauses time. Gemignani Truffle Oil is crafted from the finest white and black truffles steeped in extra virgin olive oil until both become one. A single drop releases a whisper of forest and fire, a note so haunting that it transforms risotto, pasta, and meat into experiences rather than dishes. It is aroma turned to velvet, the finishing stroke of indulgence.

Crafted from pure buffalo milk in Campania, Italy, this cheese embodies the soul of Italian cheesemaking. The buffalo graze on fertile plains kissed by sea air, producing milk of unmatched richness and purity. The result is a mozzarella that is cloud soft, clean on the palate, and delicately tangy with a whisper of sweetness. Torn over ripe tomato, folded through fresh pasta, or resting on warm dough from our ovens, it dissolves into cream and memory, carrying the taste of southern Italy in every bite.

From groves drenched in Italian sunlight come these plump green jewels, pitted by hand and bathed in a marinade of garlic, chilli, and fennel. Their flavour is alive, bold, fragrant, and endlessly moreish. Each olive bursts with the memory of warm afternoons, of laughter and table wine, of the Italy we honour in every plate.

Familiar, comforting, and eternal, Nutella carries a sweetness that belongs to childhood and a smoothness that speaks of mastery. Seven carefully chosen ingredients become a harmony of roasted hazelnut and cocoa, spreading warmth and nostalgia in equal measure. In our desserts it glows with richness, a quiet indulgence that needs no introduction.

The monarch of cheeses, Parmigiano Reggiano matures slowly in the cool air of Emilia Romagna until its texture becomes crystalline and its aroma deep with toasted nut and hay. Grated, shaved, or broken by hand, it releases a perfume that is both savoury and sweet. Each fragment is a lesson in patience, a thousand days of ageing captured in one unforgettable taste.

From the groves and gardens of the Mediterranean come these companions of simplicity. Plump Kalamata olives with their wine dark sheen meet tender artichoke hearts marinated to perfection. Together they offer salt, fruit, and earth in balance, a burst of sunshine that brings the soul of the coast to every plate.

Cured in the pure mountain air of Friuli Venezia Giulia, Prosciutto di San Daniele is the pinnacle of Italian charcuterie. Aged slowly until its aroma deepens and its flesh turns the colour of rose gold, it achieves a balance of sweetness and salt that is nothing short of sublime. Each slice is precision cut by machine to the perfect thinness, ensuring uniform texture and a melt that releases layer after layer of delicate flavour. Savour it as it should be, smooth, silken, and impossibly refined, the taste of patience perfected.

Founded in 1823, Ronnefeldt is to tea what Rolls Royce is to motoring, the definition of timeless luxury. Each leaf is hand selected and rolled with care, a quiet craft perfected over two centuries. When infused, it releases its story, delicate floral notes, whispers of spice, and the serene depth of distant gardens. Served at dawn or as the gentle close to an evening meal, Ronnefeldt tea is a ritual of calm elegance that refreshes the senses and restores the soul.

Among pasta makers, Rumo reigns supreme, the king of pastas, the benchmark that every brand aspires to yet few ever approach. For more than 175 years, the artisans of the Sannio Valley have perfected their slow process, grinding the finest organic durum wheat and blending it with pure mountain spring water. The dough is extruded through bronze dies and dried at a whispering pace, creating a texture that clings to sauce with silken precision. Each forkful is a study in perfection, firm yet delicate, earthy yet refined, a flavour that lingers like the memory of sunlight on grain. To taste Rumo is to understand why it is not just pasta, but the very measure of Italian mastery.

A hidden treasure known only to true connoisseurs, Rupert and Rothschild Extra Virgin Olive Oil is crafted right here in South Africa yet stands shoulder to shoulder with the finest oils in the world. Pressed from Frantoio and Coratina olives grown on the Rupert and Rothschild estate, each harvest is handled with reverence and precision. The result is a liquid gold of remarkable purity, smooth on the palate, elegantly nutty, and finishing with a subtle peppered lift. It carries the warmth of African sun and the sophistication of European heritage, a fusion that reflects The 11th Floor’s own spirit of excellence and distinction.

Smooth and ivory, Sara Cannellini Beans bring the gentleness of the Mediterranean table. Cooked slowly, they turn creamy and weightless, absorbing the flavours around them like a conversation between broth and bean. Their quiet richness anchors soups, salads, and stews with humble grace.

The final note of an unforgettable meal, Segafredo is coffee at its most seductive. Born of Italian passion for roast and ritual, it greets the senses before the first sip, its aroma rich with cocoa, spice, and promise. The crema rises thick and golden, shimmering like silk beneath the light. On the palate, it is deep, rounded, and endlessly smooth, a balance of strength and warmth that awakens both memory and desire. Whether savoured as a short, powerful espresso or a slow, velvet cappuccino, it is the moment where conversation softens, time slows, and indulgence becomes reflection.

Handmade in small batches from ripe seasonal fruit, Thistlewood preserves capture the pure light of South African orchards. Each spoonful balances brightness and depth, sweetness and tang. Spread across warm brioche or paired with cheese, they bring a touch of sunlight to the table, a gentle sweetness that lingers like summer itself.

The quiet heart of Italian cooking, Velha Risotto Rice transforms simplicity into poetry. Grown for generations in the fertile paddies of northern Italy, its grains are compact and perfectly balanced, each one a vessel of starch and flavour. As it simmers, it releases a slow cascade of creaminess, filling the kitchen with warmth and promise. The result is risotto at its purest form, silken, aromatic, and deeply comforting, with a core that yields just enough to the bite. Finished with butter, stock, and aged Parmigiano, it glows with richness and restraint, a dish that speaks softly yet lingers like music.