The restaurant of the young and volcanic Michele Belotti that offers a truly solid and traditional cuisine, enlivened by refined products, also locally sourced, and creative flair is proceeding at full speed. Among the great classics, beef tartare with quail egg and parmigiano, vitello tonnato, and above all the casoncelli, a typical stuffed pasta from Bergamo––the chef’s homeland––stuffed with meat, ham, pork shoulder and pancetta, served with classic butter and sage dressing. The pastas are the strong point, don’t miss the perfect agnolotti Lidia, in traditional piedmontese style. The wine list is well-stocked with great Italian classics, plus some lesser known labels.
The best trattorias/bistrots are marked with 1,2,3 shrimps according to their quality grades.