A staff of seven puts the guests at ease in this six-tables restaurant. Once seated, we cannot choose between focusing on the XVII century frescoes by Bernardo Strozzi or on the edible paintings of the Raw seafood 2018 or the Anchovy on canvas, two of the starters with which the chef, a gentleman used to handle both noble and blue fish, tells us a bit about himself.
From here we suggest you go on with the Carbonara with cuttlefish in guazzetto, and the Remplissage rabbit with deglazed bitter chocolate, which manages to shelve for good his Ligurian relative…
classe 1973, laurea in Filosofia, giornalista freelance, coordina i contenuti della Guida ai Ristoranti di Identità Golose dalla prima edizione (2007), collabora con varie testate e tiene lezioni di gastronomia presso diverse scuole e università. twitter @gabrielezanatt instagram @gabrielezanatt
