Gambero

Trends will come and go, but certainties are here to stay. If you’re looking for molecular cuisine, de-structured dishes,  fermentations… steer clear. If instead you’re looking for an elegant restaurant, with raw materials and service of the highest quality, you’re in the right place. Only a few well-distanced tables, a menu ranging from surf to turf. You can find raw scampi, prawns and scallops on a delicate rice with fish bisque and emulsified basil. And then continue with salted cod cooked in a pan with anchovies, parsley, capers and onion.

Davide Bertellini

cultore del bien vivre, lavorando nella moda ha sviluppato una grande passione per i viaggi e per la cucina. Collabora con Passione Gourmet e Opinionated About Dining