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An introduction to Karime Lopez and Takahiko Kondo contemporary Italian cuisine.

Desserts

Karime Lopez and Takahiko Kondo universe unfolds in two tailor-made menus.
Cheese Selection
  • Pecorino di fossa
     
    Aged 100 days - Renato Brancaleoni, Roncofreddo FC
  • Blu di capra alle more selvatiche
     
    Aged 90-100 days - Renato Brancaleoni, Roncofreddo FC
  • Camamberta: aged 14 days
     
    (Cascina Lago Scuro, Stagno Lombardo CR)
  • 45 €
Desserts
  • Happy hour... Spritz!
    22 €
    Aperol spritz, prosecco, mandarin
  • Shining through
    22 €
    Colomba, tonka bean, Rhum
  • Affogato o tiramisù?
    22 €
    Buontalenti, coffee, cocoa
  • La gola
    22 €
    Cocoa nibs, chocolate, salty hazelnut ice cream
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