The restaurant is located in the basement floor, where you will descend in an elegant, intimate and luminous dimension, with linen tablecloths and fresh flowers. Every day here we give vent out to our creativity, in both the service and in our dishes; offering a sought menu, for a contemporary cuisine, very personal and with particular attention at the raw materials.
Under the advice of Vito Mollica, we have been selected to participate at The Restaurant Awards, a The Fork project, in collaboration with Identità Golose, to highlight the new 70s openings to keep an eye on in Italy!
All of you are called to participate, how? … simple, by expressing your vote!
Just one click, you have to confirm your vote on your e-mail … make a reservation on The Fork before 1st of May and its done!
Onion . Taralli . Nutmeg Ginger . Goat Cheese
Trout . Chickpeas Sauce . Prunes Mirin . Beetroot
Squid . Nettle . Strawberries . Salt . Lemongrass
Asparagus . Peanuts . Agretti . Vinegar . Raspberries . Blue Cheese
Risotto . Fresh Horseradish . Celery Juice . Dust of Lovage . Smocked Butter
Ravioli . Roasted Chicken . Herbs . Broth of Roasted Potatoes
Spaghetti . Green Beans . Primosale Cheese . Bottarga
Lamb . Parsley . Salsify . Mussels . Jus of Black Spices . Bread . Vinegar
Cod . Smoked Cauliflower . Burnt Orange . Samphire
Pork . Caramel . Endive . Jus with Cider . Apple
Seared and Foam of Porcino . Soil of Shitake, Walnuts and Blueberries . Crunchy Sponge of Dill and Pine . Truffle Stripes
Frangipane . Olive Oil . Kiwi . Stracciatella Cheese . Dill
Baumkuchen . Timut Pepper . Mango . Rice . Jasmine
Panna Cotta . Elderflower . Passion Fruit . Cocoa Nibs
Eclair . Mousseline Cream . Tonka Beans . Caramel . Metaxa . Mou . Pecan Nuts
Cover Charge 3€
Download wine list