Local seasonal ingredients, exotic culinary emotions: these are the foundations of Giancarlo Morelli’s cuisine. Whether at the starred Pomiroeu in Seregno where it all began, or at this new establishment in Porta Volta, they are a constant of his approach. In this case, however, some things differ. Especially aesthetically. We’re inside a recent and modern hotel, a prestigious location where the cook shows assertive skills, but with no experiments as an end in itself. Enjoy the perfectly balanced Risotto and Cotoletta, or the Veal sweetbread with butter aromatised with herbs and apricot jam, crispy kale and bone marrow. A guarantee.
+390280010918
Ristorante con camere