This innovative and avant-garde place autographed by chef Ferran Adrià is very successful. The ambiance, multifaceted like the food offer, is a brilliant and livable mosaic where design, aesthetics and functionality of every detail go hand in hand. The service is lean, discreet, precise, the wine list is ingenious. Federico Zanasi works with a contemporary outlook without ever forgetting flavour and legibility, the advantage of a carefree cuisine, suitable for sharing, almost like in a trattoria. At the single tables or at the counter in front of the kitchen, finger foods, cicchetti, morsels, oysters or classic courses can be composed, disassembled, divided at will by customized gustatory journeys: ragù croquettes, Italian lobster roll, tongue grilled on the Josper oven and salsa verde, duck arroz and eel, pesto ravioli, turbot with garlic, oil and chilli.