The Zorzetto family has made the demanding choice of focussing on cuisine that offers technical solutions at the service of imagination, without improvisation, based on a careful selection of ingredients. This philosophy, together with the restaurant’s restyling (in an atmosphere that recalls a few restaurants in downtown New York), the excellent service, the open wine cellar, the carefully selected wine list and the patisserie has made it a consolidated success. The Zorzetto family’s secret is its team work, with mum Luigina and sister Vally in the kitchen and dad, Celestino (known as Ciccio) and Omar in the restaurant. The menu focuses on seafood: squid-ink spaghetti with pesto sauce, trio of mullet, mantis squid soup with acacia flowers, mint and cinnamon, aubergine ravioli with baby cuttlefish and cocoa, eel au gratin with aromatic herbs and beans, liquorice and mint semifreddo with lemon sauce and star anise ice-cream.
Photos and details of services available