This business, which she started almost unintentionally, is more than thirty years old, but it took Anna Matscher much less than that to win her restaurant all the recognition it needed. Her food is thick and tasty, sound and well-built, centered on a carefully selected range of raw materials – even if she also loves a good humble product – and on a self-taught technique turned science.
Anna is at ease with the most noble cuts of meat (the Venison leg with celery purée, Cornelian cherries, cocoa beans and puffed millet is already a classic) as well as with offal, with which, to some extent, he reaches her highest moments.
docente umanista, musicofilo barocco, gourmand postmoderno dogmatico sul vino e pragmatico col cibo. Collabora anche con Radici Restaurants
