Aqua Crua

Welcome to the wonderful world of chef Giuliano Baldessari, a creative chef who enjoys introducing guests to his gastronomic world. There are two dining options here: the tasting menus showcase the chef’s creativity and precise techniques to the full in courses referred to as “provocazioni”, which focus on the use of just a few ingredients per dish. The second option is the à la carte, which features dishes that demonstrate the generous, classic flavours of the 1980s – for example, the main ingredient in these dishes is often served with an array of small bowls containing accompanying ingredients. The service is also more classic in feel, involving the addition of table linen and period-style glasses, plates and even chairs. Both options, of course, are created by the same chef with the same intention, which is to guide guests through an amusing culinary playground in which boredom and banality have been completely banished. It’s no coincidence that the background music is accompanied by a pleasant play of colourful effects.

A staged trilogy of tasting menus

• The tasting route is designed as a sequence, moving from Introduzione to Iniziazione to Follia, with earlier menus intended as prerequisites.

A kitchen in full view, a chef who leans into performance

• Service is anchored by an open kitchen, with Giuliano Baldessari cooking in person, and a deliberately theatrical, fetish coded black leather outfit used as part of the show.

Precision cooking, acidity and iodine threaded through the meal

• Standout plates push on acid, salinity and iron rich notes, including a coot risotto with mussel water and chilli, and a dessert built on charcoal, coffee, lime and wild polypody.

Signature Ingredients

• Coot (folaga), built into a risotto with mussel water and chilli, a sharp land and sea signature.
• Chamois (camoscio) tartare, lifted with colatura di alici and finished with freshly grated kaolinite.
• Activated charcoal (carbone vegetale), paired with coffee, lime and wild polypody in a dessert that turns bitter, citrus and balsamic.

Tasting menus

• Menu degustazione: €110
• Menu degustazione: €145
• Menu degustazione: €170