Aalto

​The lights of the porta Nuova skyscrapers and a room with an international flavor frame the experience at the Aalto Restaurant.
A cuisine 'free' from boundaries and definitions (not Italian, not Japanese and not even fusion), where ingredients, flavors and cooking seek harmony and balance in each dish thanks to the creative vein of Japanese chef Iwai Takeshi.
Some dishes to remember.
.
Spaghettone Pasta Cavalieri cheese and pepper tsukemen with eel broth in saor and oyster-bushi 

​Razor shells, fermented white asparagus, chamomile buds, cutlet leaves (my favorite dish!)
 
Scampi marinated with grapefruit oil, basil seeds, tomato and passion fruit, tapioca, buttermilk and herbal oil
.
Beef fillet, cranberries, mashade leaves, eggplant lacquered with dashi, ginger, chives