Our aspiration is to introduce our guests to novel tastes and unconventional combinations that spark intrigue and lead to new culinary experiences. We present a subtly creative gastronomic offering—ever-fresh and continually updated—eschewing excesses that could overshadow the distinct flavors of individual ingredients. Daniele Amarilli, our young and talented chef, delights in experimentation, and we follow his creative instincts, which propel him to craft proposals infused with that special touch—an extra ingredient that transforms each dish into a delightful discovery.
While the quality of raw materials should be a given in any restaurant, we acknowledge that this is not always the case. For us, it is an indispensable condition. To deliver the finest taste possible, we opted from the outset not to compromise. Collaborating closely with our chef, we personally curate our suppliers, delving into the minutiae of the origin of each ingredient and how they are cultivated, fished, or farmed. Specifically, seasonal vegetables hail from regional producers, and the fish is sourced exclusively from our local seas, ensuring we provide the utmost freshness every day.
Eating engages all six senses—a fact we're eager to demonstrate. Firstly, sight: We meticulously craft the presentation of our dishes, considering the interplay of colors and the shapes that enhance each culinary creation.
These senses are intertwined, and we add nothing because savoring a dish solely through its aroma introduces a realm of sensations. Touch: While often kept in check by social etiquette, the sense of touch, especially when it comes to exceptions like bread, fruit, shellfish, and crustaceans, can evoke a childlike sense of discovery.
The crunch of carasau bread, the sizzle of meat on the griddle, the tines of a fork twirling pasta—these sounds trigger gustatory memories. the sphere of chocolate cracking under the insistence of the teaspoon. Yet, before delving further, we introduce the sixth sense: imagination
