The former banking hall of a bank from 1897 is, alongside the good food, the real star: five-metre-high ceilings, deep green velvet and metre-high shelves with thousands of illuminated bottles recall the dining room of an elegant ocean liner. The modern counterpoint is set by the sparkling disco ball above the central bar.
Homemade pasta, Neapolitan pizza and Italian classics form the foundation. Things get interesting with the creative touches: charred leek with stracciatella and hazelnuts, ceviche of red prawns in buffalo milk or tortellini ribollita show that far more happens here than agreeable trattoria cooking.
Reservations run only online via the website, the calendar opens 30 days in advance and tables go quickly. A few walk-in spots are available spontaneously – with a wait in the evening and at weekends. For groups of 9 to 30 people, sharing menus are available.
Edmondo, from the Big Squadra Group, stands for a new generation of restaurants: extraordinary design matters more than ever, hospitality and good cooking belong together, the food stays accessible, and the overall experience takes centre stage.
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