Marco Bottega is always moving between thesis and antithesis, between niche and mainstream. In his resort surrounded by the Roman countryside he’s decided to serve weddings and ceremonies during which he offers honest cooking, while in the experimental dining room he presents an elegant cuisine, based on the many hectares of fields, pastures and orchards that surround the restaurant and supply its pantry.
On these dream raw materials he grafts a never overpowering personal touch: the snail that finds its home in the leaf of lettuce is an elegant reference.
Romano di stanza a Milano, sommelier e giornalista del quotidiano Il Giornale, racconta da anni i sapori delle città in cui vive
Ristorante con camere
