From the outside, the hotel feels just like many others. But after half an hour at Aga’s table, the guest can only think: what’s more cloudless and clear than the talent of Oliver Piras and Alessandra Del Favero? Maybe just the horizon that opens up above our heads. He’s Sardinian, but after an enlightening internship at Noma has put aside his Mediterranean roots to explore acidic and bitter tones. The Linguine with red berries and (raw) beef sausage is in our list of Best Dishes of 2019: the scorching red of its visual impact goes straight to the palate, blindsided by a delicate balance between acid and fat.
classe 1973, laurea in Filosofia, giornalista freelance, coordina i contenuti della Guida ai Ristoranti di Identità Golose dalla prima edizione (2007), collabora con varie testate e tiene lezioni di gastronomia presso diverse scuole e università. twitter @gabrielezanatt instagram @gabrielezanatt
Ristorante con camere
