Inkiostro

Calabrian chef Salvatore Morello brings a breath of fresh air to this gastronomic capital. Drawing on international experience, he offers a cuisine that embraces very different recipes and products, unified by finesse, style, and originality. The use of excellent raw materials, combined with sometimes exotic ingredients, always finds its logic within the balance of each course. The final sequence is unforgettable, with a pre‑dessert, a dessert featuring 24‑month aged Parmigiano-Reggiano, and delightful petit fours. Beyond an extensive and carefully selected wine list, there is also a rich selection of beers, sake, and spirits.