Giulio and Alessio Cech are well-brained, but not drained. Young Italians of Czech origin – they were born in 1982 and 1985 – they turned their passion for cooking and travelling into a steady job. Posto Pubblico has a simple and sophisticated style, and a condensed but well-devised menu.
Something is left to tradition (Pappa al pomodoro, Ragu pappardelle), but the Cech attract a different clientele from the typical trattoria customers: here we find an oyster dish with the sour touch of yuzus, oil-cooked salt cod, and first courses that reach just the right balance between seafood, spices and seasonal vegetables.
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