Some chefs are talented and know how to cook. Some hosts know how to create a welcoming atmosphere. And then there’s Giancarlo Polito: you’ll rarely find a chef/entrepreneur like him. His offer is a mix of intelligence and taste.
Over the years we have appreciated his evolution towards more and more refined recipes: Fondue of Parmigiano, poached egg, herring roe and truffle; Red tuna with guacamole and yellow tomato water; Strangozzi with fresh truffle, anchovy colatura and pesto of wild herbs; Chianina with truffle and cream of oyster... Surf and turf, embraced.
giornalista enogastronomico, direttore responsabile di James Magazine, ama la bellezza, gli Champagne e due colori: il nero e l'azzurro
Ristorante con camere
