A fine contemporary restaurant in the heart of town, combining colourful, minimalist tones with a few vintage touches – such as the striking old petrol pump in the dining room. The cuisine draws inspiration from Piedmontese regional tradition – the pink-cooked veal eye round with hazelnut mayonnaise and caper powder inevitably recalls vitello tonnato – yet goes well beyond mere homage. The young and talented chef Valentina Maioni brings passion and quality ingredients to the table, reworking recipes with personal, imaginative touches. Equally at ease with meat and fish, she creates dishes of remarkable balance, such as the exquisite eel with potato foam, pak choi, cocoa nibs and bay leaf powder, while also offering interesting vegetarian options, among which the beetroot tartare with chickpea hummus, puntarelle salad, leek oil and puffed buckwheat stands out. In the dining room, Manuel’s professionalism and expertise complete a carefully crafted and convincing experience.