Ristorante Spore

Sélectionné par PortaMi

Opened in 2022 near Porta Romana by chef Maria Sole Cuomo, who trained at Copenhagen's Nordic Food Lab, and maître Giacomo Venturoli, Spore builds its cooking around fermentation. Miso, kombucha, vinegar and shoyu are made in-house and thread through a tasting menu that changes every couple of months, bridging Southeast Asia and the new Nordic kitchen, poured alongside natural wines.

Pourquoi y aller

• •Kitchen built around house-made fermentation
• •Tasting-menu only (four or seven courses), changing regularly
• •Chef trained at Copenhagen's Nordic Food Lab
• •Intense, unexpected flavour combinations
• •Natural wines and a young, passionate team