OFFICINA BELLUCCI BY IVAN SCHENATTI
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Restaurant with terrace offering transalpine products with a touch of creativity.
Ivan Schenatti, the former chef of Emporio Armani Café, invests on both intimate and refined decoration where the stone walls and comfortable purple velvet banquettes mix with the acrylic chairs, very trendy. Low budget should move on, otherwise come at lunchtime, it is cheaper but less sophisticated. However, you have good dishes. The chef highlights trans-Alpines' products by adding a touch of creativity, which is highly prized. As starter, the trota brown salmonata affumicata ale pine cone di pino is a true delight (rainbow salmon-pink trout fillet marinated in gravlax way, cold smoked with sauce, pine cones with pear flavoured with the essence of mustard, grappa with mushrooms). It makes you dream as they are delicious. Next, the linguine di Sardinian Gragnano alle beccaficu which are linguine of Naples, fried with dried wild fennel and anchovy-tomatoes, gratined sardines fillets with breadcrumbs, gable and candied grape, it's a pure happiness as the maialino da latte al cocoa. It is a small suckling pig with cocoa, cherry sauce, mashed celeriac, new zucchini and cherry. We pass to the desserts to immerse ourselves in a simple baba with limoncello and ice-cream with pistachio. We recommended the terrace in summer...
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