We’ll warn you: this takes some gambling. And some blind tasting. The menu is pre-set: when you reserve, you discuss the number of courses and your basic preferences or preclusions, but when you sit down you are in the hands of this juggler of the stoves.
No wonder that «honest» is the first word that comes to the chef’s mind to describe his work: a solid word to talk about a hyper-technical and state-of-the-art cuisine, that juggles between molecular temptations and finds its ingredients in the home garden as well as in the world’s markets.
docente umanista, musicofilo barocco, gourmand postmoderno dogmatico sul vino e pragmatico col cibo. Collabora anche con Radici Restaurants
Ristorante con camere
