Can a restaurant dress its clients elegantly, by embroidering a menu made to measure for each one of them? If the tailor is Giulio Terrinoni, yes it can. This establishment is based on a series of ideas first planned, then served: it includes research and first-class raw materials.
At lunchtime, there’s "tappi" (a sort of fine dining tapas) among which the Tortelli with cream and prosciutto with prosciutto of bonito stand out; the real tasting menu is available in the evening, made of various options and courses, with a careful selection that includes raw fish and seafood entrails (Tail and tripe of monkfish).
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