This restaurant is now a point of reference, and it’s easy to see why. The post-industrial location is beautiful and wisely renovated, there are two large tables forming a cross, and a young and brilliant staff, plus the know-how of Carlo Cracco and the balance of chef Luca Pedata. If to all this we add the fine cocktail bar open until 2 a.m., the secret of its success is easy to understand. From the menu: Scialatielli and turmeric with seafood and beef steak tartare; Gnudi with cabbage and duck prosciutto, and Sacher for a beautiful finale.
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
