When you have to do with that smug guy called Marco Martini, expect endless surprises. Indeed, curiosity and a desire to be daring are a crucial part of his free spirit. He clearly shows his origins in his dishes, but doesn’t forget to fly high, adding some oriental touches too.
A proof of this is given by the Steamed ravioli with chicken and potato broth, or the Grilled ravioli, with Porchetta, bread and beer. Martini’s cuisine is instinctive, immediate: some like it, some don’t, but it certainly doesn’t leave you indifferent. It is surely modern and free of set schemes.
giornalista per riviste di turismo ed enogastronomia italiana, ama le diverse realtà della cucina internazionale e viaggiare
Ristorante con camere
