Can a restaurant dress its clients elegantly, by embroidering a menu made to measure for each one of them? If the tailor is Giulio Terrinoni, yes it can. This establishment is based on a series of ideas first planned, then served: it includes research and first-class raw materials.
At lunchtime, there’s "tappi" (a sort of fine dining tapas) among which the Tortelli with cream and prosciutto with prosciutto of bonito stand out; the real tasting menu is available in the evening, made of various options and courses, with a careful selection that includes raw fish and seafood entrails (Tail and tripe of monkfish).
classe 1971, nasce grafico, disegnatore e curioso. Apre il suo blog bloggokin.it nel 2005 quando non era ancora una moda, da allora si occupa e scrive di creatività e di tutto quello che gli gira intorno, cibo e ristorazione compresi
