Cuisine
The mad restaurant goes beyond food, breaks the rules, dictates times and changes the way of living the days: from breakfast to brunch, from lunch to dinner, from happy hour to after dinner.
What chef francesco montemurro creates is essential and unpredictable: he combines local products (passatelli, squacquerone, stridoli) with exceptional raw materials (pasta mancini, perle noire oysters, black garlic) he’s a mix of intuitions, surprises, colours and implosions.
What chef francesco montemurro creates is essential and unpredictable: he combines local products (passatelli, squacquerone, stridoli) with exceptional raw materials (pasta mancini, perle noire oysters, black garlic) he’s a mix of intuitions, surprises, colours and implosions.
