Petit Royal del Grand Hotel Royal

In the dining room of the Petit Royal, young Paolo Griffa has started a new era in which every tasting menu is based on a single ingredient that changes depending on the season. It can be trout, mountain potatoes, eggs, game or anything else.

Or else you leave freedom to the chef. Every dish is matched with a large and meticulous series of side dishes and pairings, a Tetris of larger and smaller plates in which the main ingredient is hidden. The meal will keep you alert until the end: play and rigour, balance and appearance have equal importance.

Giorgia Cannarella

Bolognese di origine e milanese per lavoro, è web editor di Munchies con escursioni cartacee su Gazza Golosa e Dispensa