Creativity and innovation, tradition and territory: they represent the vital lymph of our philosophy, together with the purpose of delighting our guests. On one side, our being contemporary, as a result of an endless curiosity and a devoted openness to experimentation, on the other, the recipes of our history and territory. “If you don’t know from where you leave, you’ll never know where you arrive!”
We are part of
JRE Jeunes Restaurateurs d’Europe, the association that gathers the best and youngest representatives of gourmet cooking.
news!
Autumn has arrived and with it our new dishes!
- The oyster and its pearl
- “Pear blown sugar, filled with Charlotte and ice cream of cinnamon”
- “Memory of a Thai Travel: rice udon, peanuts, coconut, lime and n’duja”
- “Scallops on incandescent olives’ kernels, parfumed with sambuca”
- “Kaffir lime e oyster leaf”
- “EGG OR NOT EGG : tart primordial”
- “The shoe”
- “Octopus, almonds and acetosella”
- “Christmas at Brambilla house: apples, rasperries and patè”
- “Duck breast the Mezcal way with pineapple and nasturzio flower”
- “Pork cheek baked with potatoes, cacao and ristretto of Jack Daniel’s reduction”
