Restaurant Managers: Danilo Baldan and Agostino Doria.
The cuisine directed by the Chef Agostino is based on a careful selection of raw materials, a respectful reinterpretation of tradition and attention to global influences. Specialties: Scallops carpaccio, smoked goose fatty liver flakes; Tortelli stuffed with burrata, raw shrimp, pistachio and tomato; Fried moeche and artichokes; Chantilly meringue, glazed chestnuts and persimmon coulis. Wines: a rich selection of national and international wines.
The restaurant is located in the Castello district, the oldest one in the city.