About us

Chef Patron: Carlo Cracco.

Specialties

The menu offers unexpected dishes, such as fish soup crust and yolk marinated with asparagus and black truffle, as well as more traditional options, such as saffron risotto, grilled bone marrow and liver ragout. Wine cellar with over 2,000 labels and more than 10,000 bottles, intended for sale as well as tasting, with a selection of mainly Italian and French wines, for many still absolutely new.

Details

Inside the Restaurant, the Fumoir, in Art Deco style, and the G. Mengoni Room, a special place featuring an exclusive access reserved for private events.