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You walk in through a butcher shop, past cured meats and niche pantry goods worth lingering over, before finding the dining room tucked behind it all. At this Michelin-starred restaurant, meat is the main event, sourced regionally and from further afield, with a menu that moves between classic preparations and more inventive ideas. Wine bottles line the walls, and the cellar behind them is serious business.
The awards strongest first
- Michelin Guide 1 Star
- 50 Top Italy #47 · The Best Italian Restaurants - Grand Restaurants
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Tartare
“Tartare, burgers, and ribeye steaks are aged to perfection.”
50 Top Italy -
Ribeye steak
“Tartare, burgers, and ribeye steaks are aged to perfection.”
50 Top Italy -
Kobe beef
“Kobe beef or Rubia Gallega, as well as pigeon, offer a unique journey through flavors.”
50 Top Italy -
Milanese cutlet
“Even the Milanese cutlet becomes tender in the hands of chef Giorgio Damini.”
50 Top Italy
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The neighbors closest first
- Olivieri 1882 Bakery Eat · 73
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