Being an Italian chef abroad does not just mean recreating the cuisine of the Bel Paese or the traditions of the iconic regional dishes, but exporting the all-Italian ability to best interpret raw materials and project yourself into the future. Fabio Antonini and Laura Martini met in the Dutch capital and, in unsuspecting times, they started a restaurant that took into account, above all, small production businesses, not necessarily zero-kilometer, but who operate in an eco-friendly and health-attentive way for the environment as well as the consumers. The result is tasty dishes, not completely ideological because they also include meat and fish, but very well executed, and in which pasta is obviously never missing. Good wine cellar, attentive and welcoming waitstaff, and a comfortable setting.
