A place of entertainment in the heart of the city. In the kitchen, the young Mattina Borroni manages a menu with an eye to the sea and another to the land, including Romagna’s essential tradition of Cappelli or Tagliatelle with ragu. A mission that’s not always easy, but necessary. However, outside the comfort zone of traditional preparations, Mattia’s imagination takes over, his signature is sharp, and his ideas are fresh and brilliant: Heifer tartare with mustard ice cream and fermented turnips; Linguine with tomato water and scoglio sauce; Duck, shallot, black garlic, mulberry and pumpkin seeds.
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