Il Ridotto

Maybe the restless coming and going of the tourists and the chaos of one of the most crowded promenades in the city are not the best business card for a restaurant that, instead, would deserve our attention for a lot of reasons. The first is the happy dualism of the chefs, that generates a shared and well-devised path in which it’s hard to spot any weaknesses. Then, there’s their passion for a return to beans and vegetables, which have been included in most of the dishes, their curiosity for vinegars and fermentations and, last but not least, the pleasure of two cozy hall, where you can easily forget the frenzy of the outside world.

Gualtiero Spotti

giornalista per riviste di turismo ed enogastronomia italiana, ama le diverse realtà della cucina internazionale e viaggiare