Once through the entrance onto Piazza Duomo, a lift takes you to the second floor, where the restaurant is located: an intimate space with three long tables overlooking the open-plan kitchen, allowing diners to sit literally opposite the chefs as they finish preparing the dishes, while still offering – for those who prefer it – more traditional tables. At the helm are the Capitaneo brothers who, while drawing on their Apulian roots, bring a personal, creative vision to their cuisine, one that is also open to influences from the Milanese tradition – the city that has welcomed them. The true value of the experience also lies in the theatrical aspect of the service: watching the kitchen team at work, in synchrony, is a small spectacle of precision and rigour, characterised by measured movements, glances and impeccable technique. A prime example of this is the ‘Blue lobster, Wagyu and tonka bean’, a striking dish that combines a balanced flavour profile with aesthetic refinement, a true showcase of their cuisine.