Materia

“I trained in traditional cuisine before moving to Noma in Copenhagen, which completely changed my ideas and perceptions and, in some ways, took me back to my origins in the valleys around Lake Como”, says Caranchini. “This is where my grandmother used to harvest wild produce in summer to preserve for the winter, when almost nothing grew at home”. The cuisine here is predominantly influenced by Italy and Asia, with a menu featuring plenty of vegetables, spices and aromatic herbs that the chef uses to create dishes full of concentrated flavours. If you enjoy innovative and original combinations, this is the restaurant for you as many of the dishes on the menu (including the desserts) offer something different, including recipes with more challenging and acidic and bitter flavours. The dining room is minimalist yet welcoming in style.