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R21
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Start off with an aperitif at the marble counter, before being greeted by the chefs in the kitchen on your way to one of the dining areas, all of which exude a certain Scandinavian elegance. Having long worked with Sergio Herman, Orlando David has developed a vibrant style of cooking. Take, for example, his asparagus, briefly seared to lend it extra flavour, pepped up with wild garlic flowers, and served with a beurre blanc made from fermented asparagus and wild garlic oil to round off the dish with refinement. Sommelier Mattia has a keen understanding of the cuisine and complements it with judicious wine pairings. R21 delivers an exciting and creative culinary experience!
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