Simply one of the most stimulating, creative and original gastronomic experiences present in our guide, so much to have earned the Restaurant of the Year award in 2019. Federico Zanellato and Michela Boncagni’s restaurant is always in constant evolution, innovating by drawing on the best local producers, with an eye to sustainability, very clean flavours, sharp and incisive contrasts. There is room for experimentation and contamination, from Japan to Australia, with excellent technical bases. Then again, Federico was trained by great chefs in Rome and in Tokyo. From the menu we always recommend the stuffed pasta and tagliolini, the sensational pie stuffed with pork cooked at low temperature with shitake and xo sauce. Among the new dishes, there’s Oba leaf tempura with Tasmanian white sea urchin and Italian caviar. Warning: after eating here you may have an irresistible urge to visit Tasmanian white sea urchin and Italian caviar. Warning: after eating here you may have an irresistible urge to visit Tasmania for a wonderful journey from which you may never recover. We close with the wine list designed by Michela, great character, with brave choices and a lot of research between Italy and Australia.