Natural, memorable and instinctive. This is how head chef Michelangelo Mammoliti coordinates his restaurant’s dishes. Recipes which speak the language of nature, which taste of the local products for which we are world famous, mixed with far-off influences, collected in journeys of knowledge and research around the world over fifteen years. Aromatic herbs, spices, roots and vegetables personally grown by the chef and his staff in our vegetable garden and green house form the foundations of the kitchen’s philosophy andMAD100%Natura®, the fruit of constant research into the ultimate interpretation of the vegetable element.
«Nature will always be what guides my choices and actions, and it couldn’t be otherwise. I am at its service.».
LA REI NATURA
BY MICHELANGELO MAMMOLITI
Everything is based on the idea that a dish should talk about the identity not only of the chef, but also of the current location, because someone sitting down at a restaurant must enjoy an all-encompassing and exclusive experience, which cannot be replicated elsewhere, and which therefore has strong ties to the valleys and hills of this extraordinary landscape.
Three tasting experiences to choose from.
Best of Oro Bianco follows the seasonality of white truffle, one of the most prized fruits of the earth, and develops flavour combinations that enhance its qualities, bringing you dishes unlike anything you have ever tasted.
MAD100%Natura® is an expression of the chef’s way of life. Voyage is the map of a journey through the stages that turned Michelangelo Mammoliti’s culinary art into what it is today.
Our proposal for your New year’s Eve 2024.
Menus may vary depending on the availability of raw materials.
The wine list, curated by sommelier Alessandro Tupputi, contains first and foremost wines from the Langhe, a peerless wine-making landscape. It then moves on to Italy as a whole, in search of those small wine makers who represent broader Italian excellence, before going over the border to France and Spain, also featuring wines from Armenia and Georgia, touching on both big names who have leftt heir mark in the history of oenology, as well as small producers who are fully fledged masters ofthe wine-making art.
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