You should try the surmullet with the red turnip aspretto and acid salad!
On the Seventh floor of the Radisson Blue es, the hotel offers a new revolutionary restaurant concept. Created by the chef Andrea Ribaldone (Michelin star) and carried out by a resident chef called Carmine Nozzolino.
The cuisine suggests a variety of high quality ingredients and declines the territory traditions, gently and contemporaneously, to give voice to the wonderful regional dishes. The menu changes at the beginning of every season and there’s a different gourmet route every single day. The wine list is very good too.
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