Housed in a former sawmill (segheria in Italian), the place owes its hot-spot status as much to the design as to the cuisine: Cathedral ceilings and rough-hewn industrial walls surround vintage chandeliers, designer chairs, and a dramatic table that seats 70.
The culinary offer is a concert of flavors clear and unexpected details. The origin of all are the raw materials of the highest quality, selected in full compliance with the seasons and favoring the production of the territory. The dishes are made with simplicity and rigor, reinterpreting the tradition in a contemporary version. Great looking in cooking techniques, often unusual times to maintain the high quality of the ingredients. The menu changes every forty-five days but there are some proposals constants. The proposed off-menu changes daily.
The food (handmade agnolotti with eggplant, lettuce, and crispy ham) is reliably delicious, but the space and the drinks— like the Not Ordinary Mule, with ginger, lime, fresh mint, turmeric, and gin—really steal the show.
Carlo e Camilla kitchen is entrusted to the Chef Luca Pedata and a team of young chefs under the direction of Chef Carlo Cracco.