Dina

Do not be intimidated by the monastic entrance, which seems to announce a journey toward a multisensory experience. The semi-darkness, dominated by artist Jonathan Monk’s luminous message (the famous Until then if not before), introduces a material, traditional, meticulously curated environment where every sign and every object plays a role in the overall experience. The thoughtful attention to the warm coat closet that holds coats is already a gesture that directs thought: nothing here is accidental. And do not be misled by a formal code made up of apparent provocations, distillations, and sensory and functional extremes. Alberto Gipponi is first and foremost a skilled chef, one of those capable of finding harmony even in extreme and apparently discordant flavors and textures. He is also a curious, tireless researcher of sensations and emotions. The menu offerings immediately catch the eye with their titles alone. Two tasting menus of 4 or 7 dishes, titled Antologia, allow guests to choose from the season’s most iconic dishes: the now-famous Air Cannelloni with truffle ice cream, Risone with oyster and bay leaf, Spaghettino with meatballs, or Casoncelli with Grana Padano cream. There is also the complete tasting menu, simply titled Ciao, featuring 10 dishes selected by the chef from Dina’s classics and new proposals, all tied to the theme of sensory and functional experimentation. Chewability, textures, umami: elements that symbolically narrate thoughts, attempts, and reflections on food and its transformations. In this environment, where everything seems geared more toward an aesthetic and philosophical pursuit than pure taste, trust me: the flavor is there, absolutely, and so is the skill. An experience not to be missed. A solid wine list focused on natural wines, along with an excellent selection of craft beers. Each menu can be completed with a dedicated pairing course.