The story
Chef Giovanni Cattaneo took over the family restaurant in 1998, gradually transforming his father Lino’s traditional Lombard cooking into something lighter and more personal. He introduced fish dishes, refined techniques, and a philosophy that strips each plate down to its essence: no more than three ingredients, chosen for their colour, texture and aroma. The result is a modern Mediterranean cuisine that feels both grounded and inventive.
The dining room seats up to 40 guests, its tables dramatically lit, suspended in a quiet bubble of time. Outside, a herb garden and a terrace shaded by centuries-old plane trees offer an airy alternative. There is also a private winter garden room for up to 16 people, and a lounge for pre-dinner drinks. The atmosphere is warm and unhurried, with a subtle elegance that never feels stiff.
The menu changes with the seasons, but certain dishes remain constant: the Lombard-style meat pâté, seasonal wild mushrooms quickly sautéed, and the Russian salad that has been made the same way since 1964. Raw fish antipasti, tacos with Catalan-style prawns, and a Piedmontese beef tartare with Cipriani sauce show the kitchen’s range. Pasta includes gnocchetti with calamari, clams and bottarga, and a large raviolo filled with ricotta and spinach, topped with a runny egg and truffle butter. Main courses range from a Mediterranean fish medley with tuna sauce to a pink lamb loin with aubergine purée. A business lunch (two or three courses, including wine) is served Monday to Friday.
Ingredients come from small producers in Valtellina and Valsassina, with slow food presidia, fresh fish delivered five times a week, and Piedmontese meat. The restaurant’s consistent quality earned it a Michelin Recommended distinction for 2026.
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