This modern Italian eatery in Olavide feels like a cross between an Italian workshop and a Brooklyn restaurant, with its industrial aesthetic (think exposed pipes and bare walls), vinyl records as decor and natural wines in a custom-built wine rack. The food embraces creativity, moving away from classic recipes and showcasing the kitchen’s serious skills. The menu starts with some small-plate options to share (including an elegantly intense venison tartare with Java pepper and cognac served on a light crisp) before moving on to pasta dishes and then meat-based mains. Of the pasta dishes, the pineapple and parmesan agnolotti is one of the standouts and desserts include a tiramisu and a crème caramel flavoured with tonka bean.
For cocktails, there is a small selection of spritzes, aperitifs and Italian-inspired drinks. The wine list is more extensive and tends towards minimal intervention and biodynamic offerings, featuring small producers and lesser-known regions.