«I start from the raw materials and the cooking techniques, not from the acidity. I don’t follow the trends». Ernesto Iaccarino’s philosophy, who takes after his father Alfonso in his thinking, dedication and skills in the kitchen, is very clear. Then there’s the big organic garden, from which comes a a good 90% of the vegetables and produce he uses, and mamma Livia, the hostess, with her son Mario, charming maître and cellarman.
This familiar unity and harmony shows in this 2-starred restaurant’s menu, which aims at a Mediterranean tradition with occasional touches of creativity. If you don’t believe it, you have to taste the Cannolo with bufala-yogurt marinated snapper, lemon and chili.
origini bergamasche, adolescenze bolognesi, una vita da milanese con scappatelle torinesi, ma sempre cttadino del mondo. Come giornalista prima musicale poi enogastronomico, abbina da sempre le sette note a vini, viaggi e ristoranti: adesso oltretutto lo fa anche nelle vesti di music designer e sound sommelier. Curioso e indagatore, ha un debole per le nuove leve e gli chef più creativi
Ristorante con camere
