A characteristic design bistro, with an inviting gourmet offer. Dabass is more than a restaurant. It’s a pre- and after-dinner place whose popularity relies on its format. Chef Andrea Marroni offers home-made dishes, tasteful pairings, intelligent portions that offer the opportunity to have fun and experiment multiple flavours and dishes. These are showcased in a fanciful tasting menu with 4 small courses for 30 euros, always different as there’s a strong attention to seasonal ingredients. The Poached egg with cream of Milanese risotto and crispy guanciale and the Suckling pig with black kale and potatoes are excellent.
figlia dei mitici anni Ottanta, è appassionata di scrittura e di enogastronomia. Esploratrice instancabile di ristoranti, piatti, abbinamenti e sapori, scrive di cibo come giornalista free-lance per il suo sito multiautore ilpelonell'uovo.it e per alcune testate online, tra le quali iodonna.it
