The kitchen
Local produce, seasonality, experimentation, a non-hierarchical idea of the meal and a cuisine open to other traditions: these are some of the cornerstones of our kitchen.
Created and led by Isotta Salabè (chef) and Morshed Alam (sous chef), it moves between comfort food and less familiar dishes, in constant dialogue with the wines by the glass.
Small plates, mains and dishes to share that change every two weeks, so you can build your own tasting journey.
Our kitchen isn't hidden behind a door: it's in the dining room, at a counter shared with guests. You can watch every dish come together and chat with the cooks, a rare setup that few places can offer.
Every dish is created alongside the wines, for an experience where food and wine bring out the best in each other.