Vittorio Colleoni is the author, but not the only protagonists. Beside him, there’s his brother Paolo, who takes care over everything else, that is to say a citadel of taste and hospitality. And then there’s another brother, Marco. The three of them have taken the helm at San Martino from their parents, who opened the restaurant in 1969. They have led it to its current muffled excellence. The initial mark remains: the best possible seafood. On top of that, they’re capable of offering complex, reliable dishes, without losing any freshness. Impeccable food, on the edge between delicacy and elegance. As in the case of the Grilled amberjack belly, with mousse of potatoes, hot pimenton and leeks.
classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it
Ristorante con camere
