Drink and Dine
Laying the table.
A trattoria with a wood-fired oven, from Simone Zanoni
L'Italien par Simone Zanoni
Restaurant
Begin with an aperitif and antipasti: garden vegetables, Parma ham aged 48 months, burrata, a fritto misto.
The Negronis are a list of their own. One is scented with fig leaf, and another is aged for 6 months in French oak.
Then the oven. There is a truffle pizza with ricotta and fontina, and a seafood one, and the octopus comes out of the wood fire with aubergine and smoked ricotta. The Mamounia spaghetti has 3 tomatoes and basil, and the risotto is tomato and Champagne.
Pierre Hermé makes the desserts. The chocolate moelleux takes 15 minutes, so order it with your main course. The hazelnut and pistachio ice creams come to share between 2 or 4.
Kismet Recommends
- Crudo de bar
- Vitello Tonnato au citron
- Tortellini façon cacio e pepe
- Côte de veau à la Milanaise
- Baba à la grappa
The kitchen
Simone Zanoni
His Italian menu has been served here since the hotel reopened in 2020.
The chocolate moelleux takes 15 minutes, so order it with your main course.
