To the east of Naviglio Pavese, not far from the circonvallazione, Nebbia is a place that people are already talking about. The concept is a perfect embodiment of the contemporary bistronomica trend. The three partners have accumulated experience in London, Paris, and in some of the most famous establishments in Milan. The interiors are basic and anything but “nebbiosi” (foggy). You are welcomed by a large counter where, if you wish, you can also eat. The restaurant’s strong suit is the menu; it is so well-designed and inspired by the trending raw materials that it is practically impossible for us to recommend a dish. Certainly a must, if you are lucky, is the fegatini d’anatra (duck liver) with caramelized onions on a pan brioche. There is a curated cantina and excellent desserts. Everything is complimented by a punctual and discreet waitstaff.
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