Mood is all about that. Here you get candles, champagne cocktails, a bar in the shape of a “L” and maybe just a too a few too many minimalist enticements. Most are directed to the bar crowd, which is sure-fire income. Put that behind you and you get to an undeniably handsome restaurant with inventive food. Chef Antonio Cuccurullo has his own blog where he advertises his latest concoctions. Among them: Tortelli al nero di seppia con mela verde e dadolata di gamberi (square pasta with cuttlefish, green aples and shrip); carbonara di ostriche (oyster carbonara) and hamburger di calamari con maionese centrifugata al limone (a calamari burger with lemon-tinged maionese). Open only four days a week, but until 4 a.m.
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