Alessandro Giai Miniet and Laura d'Aprile instil peace and calm: he’s working hard behind the pass, while she’s in the dining room, smiling and welcoming. They’re young but they know the meaning of hard work: their cuisine is neat, like the décor.
There are few dishes with few ingredients, paired with rigour and a touch of creativity: purple Prawns marinated with violets (very aromatic) with a purée of purple potatoes and blue cheese fondue; their classic Poached egg wrapped in fontina, then breaded and fried; Risotto with bread, butter, anchovies and black truffle; Calamarata with cherry tomatoes and bottarga; Duck leg confit with carrot salad.
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