Made in Italy
Since 1976 — Wooden kitchens
STONE · STEEL · MADE TO MEASURE
In short
The outdoor kitchen — a Michelessi vision
01 A raw block of Calacatta Oro on the terrace above the sea, under the brass lamp, at the hour when the sky turns from orange to blue. Mallet and chisels lie on the floor: the kitchen is still all inside the stone.
02 Two stonemasons, standing beside the block, work it with mallet and chisel. The faces are squared, chips fly, white dust rises in the sea wind; then come the long shape of the island, its sides, the openings of the fronts, the fire channel and the sink, carved slowly. Finally the stone is honed and the gold veins come out.
03 The top is polished, the sink set in, the brass tap mounted, the fire lit in the channel. The stonemasons walk away and the kitchen stays, lit above the sea, with a veil of dust on the floor.
Keep scrolling — the scene follows you
An outdoor wooden kitchen is a kitchen for the garden, the terrace or the poolside with doors, drawers and fronts in a wood that stands up to rain, sun and swings in humidity, mounted on a stone, steel or treated-timber structure. It can be done, on one condition: choosing the right wood. Under the European standard EN 350, teak (class 1), iroko (class 1-2) and chestnut (class 2) are very durable or durable; oak is class 2 according to some sources and up to 4 according to others; the woods modified in the factory, thermally modified and acetylated, declare class 2 and class 1. Untreated fir, ash and cherry do not belong outdoors.
Who builds it: Michelessi SRL, stone masons in Aprilia since 1976, with installation throughout Italy. We design and build outdoor kitchens to measure: a structure of refractory stone blocks fitted together dry, a stone worktop, and wooden doors made for outdoor use. We are in Aprilia, on the Pontina road between Rome and Latina; we install them with our own team throughout Italy and follow projects abroad too.
This page belongs to the wooden kitchens department and looks at wood outdoors; the other outdoor kitchens (stone, marble, steel) are on the outdoor kitchens page.
A floor of dark decking stretches out like a stage, and the camera crosses it slowly: on one side the table laid with its light seating, on the other the outdoor kitchen running along the flowering wall, with dark wood doors and a pale worktop. Above, the dome of the oven stands against the facade of the building, a promise of long, fragrant evenings.
The flame burns in its black frame and lights the wall clad in lacquered wood, which answers with amber reflections: a dialogue between darkness and warmth, orchestrated with an elegance almost worthy of an interior. Black bases run beneath the counter carrying the sink and the working spaces, shelves order tableware and objects on the wooden wall, and the dark beams of the covering close the scene above. The wood-fired barbecue, protagonist, promises fragrant cooking and long evenings.
The U spreads generously over blue stone paving and the woods embrace it on every side: the treated wood structure, with its warm, orderly doors, bears the light granite worktop running along three sides, carrying the barbecue with its steel hood, the sink, built-in appliances and the counter where high seats await company. Little plants on the tops add their domestic green to the great green of the trees.
The U opens generously into the woods and lays out a true piazza of taste: great slabs of light marble run along three sides, luminous against the deep green of the trees, while wooden bases with classic doors pace the perimeter with ordered warmth. The built-in barbecue works beneath its steel hood, the fridge stands guard in the base, and white parasols open their corollas over the scene, ready to shade long lunches. The house with its great windows watches from behind.
Candles burning in the foreground, orange flowers in the vase, glasses at the ready: the table is laid, and the camera lifts its gaze towards the protagonist. Against the wall of dark wood slats, the stone-effect kitchen extends its pale volumes; above it, copper pots hung in a row catch the light of the flames like small suns. Aromatic herbs in wall-mounted pots, the steel barbecue set into the worktop, the diffuse warmth of evening: every detail builds an atmosphere somewhere between alpine refuge and metropolitan terrace.
The fire already lives within the mouth of the barbecue: embers glow beneath the double grill, ready to receive the meat, while the great black metal hood descends from the ceiling like a technical curtain, gathering the perfumes of the wood. At the sides, stone walls in irregular courses frame the scene with their ancient roughness; below, open bays keep logs stacked in order, beside drawers of contemporary line and the adjoining sink.
The dark wooden canopy frames the landscape like a panoramic screen: beyond the counter, the hills fade into the sunset light and the evening begins. Beneath this built sky, the kitchen works with elegance: marble counters, brick-format marble cladding giving rhythm to the vertical surfaces, the sink, the barbecue and the refrigerator each recessed in its place. The great screen at the side accompanies the evenings, the fan stirs the air, and the table laid at the centre awaits its guests with glasses ready.
It is a small pavilion devoted to fire: the wooden pergola with its bold beams covers the space, the wall of stone in irregular courses receives the wood-fired barbecue with its mouth at the ready, and before it the bar table with tall stools invites you to sit exactly where everything happens. Hanging lanterns, shelves set into the stone and the service sink complete the equipment, while the lawn breathes around in the sunset light.
The great black hood descends over the barbecue and its rotisserie, ready to gather the aromas of slow cooking; beside them, the burner and the gas barbecue add their quick fires, while the round sink carved into the black counter awaits the service. The refractory stone structure with its living surfaces carries everything with solidity, and lacquered wood doors warm the bases with their golden grain. Above, the pergola filters the light; around, the green presses in generously.
It looks like a designer dresser, and it is a complete kitchen: the anthracite body with its rigorous profile receives great sliding doors of warm wood, opening onto inner shelves and onto the wine rack where bottles rest horizontally, visible as in a small wine shop. On the counter work the burner and the preparation spaces, the pot already on stage and the tray at the ready. Everything glides, everything closes, everything stays in order.
Outdoors, the woods with high natural durability (teak, iroko) stand up best, together with chestnut, oak with some care, and the modified woods. The table lists them by the natural durability class of EN 350, which runs from 1 (very durable) to 5 (not durable).
| Wood | EN 350 class | How it behaves outdoors |
|---|---|---|
| Teak | 1 (heartwood only) | Golden brown that weathers to a silver-grey patina: a change of colour, not damage. The natural oil in the wood can come to the surface and stain cushions. |
| Iroko | 1-2 | Resists rot and insects and is used in place of teak. From yellow to golden brown, it darkens over time. |
| Chestnut | 2 | Durable, but rich in tannin: on damp wood, iron leaves stains and corrodes fixings, so use stainless steel screws. |
| Oak | 2 according to some sources; 2 to 4 for oaks according to the CNR | The same tannin problem with iron. Better under cover. |
| Larch | 3-4 | Resinous and not very durable untreated; the 'thermo-structured' version sold commercially stays in class 3-4. |
| Thermally modified wood (ThermoWood Thermo-D, pine or ash) | 2 (manufacturer's figure) | More stable: less shrinking and swelling. It turns grey within 3-6 months if not protected from UV and does not resist termites; stainless steel screws. |
| Accoya (acetylated radiata pine) | 1 (manufacturer's figure) | Declared stable by the manufacturer, which backs it with a guarantee of its own. |
| Fir, ash, cherry untreated | fir 4 · ash perishable · cherry moderately to not durable | Not suitable outdoors without modification: they remain indoor woods. Thermally modified ash rises to class 2. |
Two points help in reading the table. The class applies only to the heartwood, the darker inner part of the trunk: sapwood, the pale outer band, counts as non-durable, which is why the quote should state that the wood is heartwood. And the years of service quoted in guides, class by class, are comparison values between woods, not guarantees: some technicians relate them to wood in contact with the ground, a harsher condition than a door lifted off the floor.
Larch, a mountain wood, stays in class 3-4 in the data sheets we have read, even in the thermo-structured version: we recommend it for covered areas, not for a door exposed to rain. For a rustic character chestnut is the safer choice. The other woods are described on the pages chestnut, ash, cherry and fir, oak and country and rustic kitchens.
Two European standards describe wood outdoors: EN 335 says where it sits (use class), EN 350 says how long it lasts on its own (natural durability). An uncovered kitchen sits in use class 3.2, that is outdoors and exposed to rain. Under a pergola or a roof that keeps the water off, the class drops to 3.1, which is less severe. Contact with the ground is class 4, harsher still: a kitchen must never reach it, and it is one of the reasons why the wooden door rests on a stone structure that lifts it off the ground.
A rule follows: the more sheltered the kitchen, the wider the choice. Under cover, oak can be used too and, in the most sheltered parts, larch; an uncovered kitchen calls for teak, iroko, chestnut or a modified wood. Made-to-measure covers are on the pergolas page, and the outdoor kitchen under a pergola shows how the space is organised.
Treatment decides how much the wood changes over time, not whether it changes. Three routes, all described by the manufacturers:
With teak it is worth deciding at once what colour you want in a few years: left natural it takes on a silver-grey patina and is not harmed; to keep it golden, one maker of teak furniture advises one clean a year and a UV protector each season. Oil-soaked rags are flammable: keep them away from the barbecue and the oven.
Our outdoor stone and wood kitchen has three parts with three jobs: the refractory stone structure that carries the weight, the fire and the frost; the stone worktop that resists stains; the wooden doors for outdoor use that bring the warmth of the material where there are no flames.
Those who want a fixed stone kitchen, built on site, will find our answer on the page refractory stone outdoor kitchen, built in dry-laid blocks. The versions with a barbecue or with steel are in outdoor kitchen with stone barbecue and stainless steel and stone outdoor kitchen. For wood with marble and with steel in general, see wood and marble, stone and steel.
Outdoors, the worktop that sits best with wood is granite, quartzite or sintered stone; travertine and marble are chosen knowing what they ask of you. Composite quartz, on the other hand, does not belong outdoors.
| If you choose | Worktop that goes with it, and why |
|---|---|
| Teak or dark iroko | Black granite or dark sintered stone: designers pair black with teak, with black marble, and outdoors the idea is carried over to granite or sintered stone. |
| A pale or golden wood | Pale sintered stone or compact, treated travertine: they lighten the kitchen, and outdoors pale sintered stone is easier than white marble. |
| Rustic chestnut | Rustic outdoor kitchen: chestnut with granite, quartzite or travertine, warm material and colour, all compact. |
Wood does not go next to the flame: the cooking chamber of the barbecue and the oven is in refractory stone inside the structure, and the wooden doors sit on the units away from the fire. Safety distances depend on the appliance manufacturer's instructions and we set them in the design, appliance by appliance. One maker of wooden kitchens advises against exposing wood to high temperatures.
That is why the fire sits at the centre, in stone, and the wood at the sides: sink, pantry, log store, outdoor fridge. The oven with its refractory stone dome is on the page outdoor kitchen with wood-fired oven.
The limits of wood outdoors are six: it changes colour, it moves, it heats in the sun, it suffers from iron, it needs a finish to be renewed and, if modified, it has weak points of its own. They should be known before you sign:
The quote for an outdoor wooden kitchen should put six things in writing, which separate a true outdoor wood from a generic promise:
To tell real wood from wood-effect, and for other questions, see the pages real wood or wood effect and questions and answers on wooden kitchens.
We do not publish prices, because they depend on factors that change with every project. The main ones are the wood chosen, the finishing of the doors, the structure, the worktop stone, the barbecue and the oven, the outdoor appliances, the measurements and the installation. Wood costs more than laminate and melamine, and outdoors it needs a finish to be renewed over time. The factors are explained on the page how much does a wooden kitchen cost.
It begins with a site survey, free in Rome, Latina and throughout Lazio, and a 3D design, free wherever you are; then the kitchen is built and installed throughout Italy. Outside Lazio we start from your measurements and photographs, with a guided remote survey; the slabs can also be viewed by video call. The slabs are chosen one by one and cut on numerically controlled machines, and the kitchen is built to measure and installed by our own team. The department is introduced on the page wooden kitchens.
The quotation is free wherever you are: request it here.
Frequently asked questions
Yes, by choosing woods that stand up outdoors: teak, iroko, chestnut or modified woods such as thermally modified and acetylated wood. Mounted on a structure of refractory stone, steel or treated timber that lifts them off the ground and, if possible, under a cover, they are less exposed to damp. Untreated fir, cherry and ash remain indoor woods. Michelessi, in Aprilia, builds it to measure and installs it throughout Italy.
For an uncovered kitchen, in full sun and rain, the most reliable woods are teak (durability class 1) and iroko (class 1-2), followed by chestnut (class 2). Under a cover, oak can be used too. The modified woods, thermally modified wood and Accoya, are a stable alternative: the choice is made in the design, according to the exposure.
Yes: untreated, teak takes on a silver-grey patina. It is a change of appearance, not damage, and the wood stays sound. To keep it golden, one maker of teak furniture advises one clean a year and a UV protector each season. It is worth deciding early whether to leave it grey or keep it golden, and remembering that teak oil can stain cushions.
Yes, with some precautions. Thermally modified wood, made with heat and steam and no chemicals, is more stable than natural wood and the manufacturer declares it to be class 2. Without protection from UV it turns grey in 3-6 months, it does not resist termites and it needs stainless steel screws. It is a good choice under cover or with a protector.
Only in covered areas. Larch is resinous and, untreated, sits in durability class 3-4, which means not very durable; even the 'thermo-structured' version sold commercially stays in the same class. For a door exposed to rain, teak, iroko or chestnut are safer.
Accoya is acetylated radiata pine, that is, pine modified to make it more durable and stable. The manufacturer declares it to be durability class 1 and backs it with a guarantee of its own, to be read on the data sheet. The manufacturer declares it dimensionally stable, that is, with little movement: it is a choice worth weighing for the doors of an outdoor kitchen.
Not next to the flame. In our kitchens the cooking chamber is in refractory stone, inside the structure, and the wood sits on the sink, pantry and fridge units. Safety distances follow the appliance manufacturer's instructions and we set them in the design, appliance by appliance.
Granite, quartzite and sintered stone (Dekton, Laminam) suit the outdoors best. Travertine should be compact and treated; marble fears acids and calls for a honed or brushed finish, a water repellent and, if possible, a cover. Composite quartz does not belong outdoors. Black with teak, pale with pale woods.
It depends on the wood and the exposure. Teak left natural turns grey without damage; keeping it golden calls for cleaning and a UV protector. Iroko darkens over time. Oils and varnishes are renewed as the product data sheet says. Thermally modified wood has to be protected from UV. The refractory stone structure does not have this cycle; for the worktop it depends on the stone, and travertine and marble need a water repellent to be renewed.
Yes, if the wood is chosen for outdoor use and fitted well. An uncovered kitchen sits in use class 3.2 (exposed to rain) and needs teak, iroko, chestnut or a modified wood; under a pergola that keeps the rain off it drops to class 3.1, which is less severe. Wood never touches the ground: the structure in refractory stone, steel or treated timber lifts it, and dry-laid stone has none of the parts frost damages most.
We do not publish prices, because they depend on the wood chosen, the finishing of the doors, the structure, the worktop, the barbecue and oven, the measurements and the installation. Wood costs more than laminate and melamine. The quotation is free wherever you are, as is the 3D design, and in Rome, Latina and Lazio the site survey is free too.
Yes. We design and build them to measure, install them with our own team throughout Italy and follow projects abroad too. The quotation and the 3D design are free wherever you are; the free site survey applies in Rome, Latina and Lazio, while elsewhere we start from your measurements and photographs, with a guided remote survey; the slabs can also be viewed by video call.