"Lumache in tempura, piselli, fondo bruno vegetale" "Spaghetto mancini con calamaretti spillo, pompelmo italiano" Ramen, salsa ai vegetali,
brodo di germano reale
"Coniglio croccante in salmì,
il suo quinto quarto,
peperone rosso"
"Anguilla affumicata, mille foglie al caffè, salsa al thè macha"

Food,
there is something extraordinary in the simple goodness
and in its evolution

It is called time

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Food,
there is something extraordinary in the simple goodness
and in its evolution

It is called time

continue…

“Balance

this is the concept
on which my kitchen is based”

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“Balance

this is the concept
on which my kitchen is based”

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“There is a kind of professional
family into which each
chef decides to invest day
after day.

This family
is called Staff”

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“There is a kind of professional
family into which each
chef decides to invest day
after day.

This family
is called Staff”

continue…

We want to approach people
by direct contact through flavors,
tell their story, and express their message.
We want to dedicate to them an artistic experience,
but also efficient and tailored to their expectations.”

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We want to approach people
by direct contact through flavors,
tell their story, and express their message.
We want to dedicate to them an artistic experience,
but also efficient and tailored to their expectations.”

continue…

The tasting menu created by Chef Luca Marchini
envelops the spirit of travel.

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