“LUXORY IS A STATE OF MIND”
No formalisms and riches environments. Starting from the bare set, without
tablecloth, to indicate that what matters most is to be found in the dish. Our
philosophy follows this direction, puts the kitchen in the foreground, in a mix of
Italian cuisine with international contaminations. We start from the choice of the
raw material, that of the season and where possible at km 0. We continue with the
preparations, the use of modern cooking techniques such as vacuum and low
temperature but also the rediscovery of tradition.
And finally the visual beauty. Our dishes are prepared with almost maniacal care
and precision in order to satisfy all the senses of our guests, trying to offer them an
all-round culinary experience and not just a simple meal.
“Mangiare bene vuol dire mangiare in modo intelligente; mangiare bene ci rende felici” (Elio Sironi)
Who we are
NOT TO BE MISSED
You should certainly try a low temperature cooked veal cheek with mashed
potatoes and caramelized onions with cornalin de Rosset vinegar, fresh artichokes
tagliatelle, calamari and their black, the (flank steak), as well as the cheesecake
with the green matcha and pine nuts.
Cozy and cared in every details the interior design.