We are in Verona, but it’s like being a few steps from the sea: at Simone Lugoboni’s Oste Scuro seafood cuisine rules, making the raw materials, carefully selected, a priority. The menu ranges between the most celebrated tradition and more original and contemporary inspirations. You’d better not miss the Nizzarda red mullet or the Grilled small squid with potato cream, trumpets mushrooms and mint; the Fish and shell soup and the Grilled yellowtail with creamed fava beans, porcini and fried capers. Desserts to match, rich and clever wine list.
critico cinematografico, è stato anche giornalista sportivo per oltre 20 anni, con voglie cantautorali, passione gastronomica e viaggiatore curioso del mondo
