Ahimè

Our menu is not divided into courses, so that all dishes can be protagonists, with a focus on vegetables. We celebrate hospitality by combining cooking techniques with the experiences that have influenced us over time. Our wine selection is guided by our curiosity, focusing on good practices, upstanding and wild vigneron, funky and low intervention drops. Our bread is a separate course on the menu, made with incredible craftsmanship using Emiliani grains and a ten-year-old sourdough starter.