Opening Hours
- Sun / Mon / Tue / Wed: 6pm - 1am
- Thu / Fri / Sat: 6pm - 2am
Bookings
You can reserve a table only in the 6.00AM - 9.00PM time slot
- (+39) 030 5542214
The dishes of the 1 MICHELIN star cuisine of the Sedicesimo Secolo restaurant by Chef Simone Breda and the sensory drinks designed by Adrian Cristian using the same ingredients
"Liquid cuisine VS solid cuisine" held on May 15 by Dialogue was a celebration of the culinary art and gastronomic creativity, highlighting the importance of experimentation and collaboration between professionals in the sector. During this unique occasion, four dishes from the MICHELIN starred cuisine were presented, coming from the renowned Sedicesimo Secolo restaurant, prepared by chef Simone Breda. Alongside these gourmet dishes, four sensory drinks created by Adrian Cristian were served, using the same ingredients as the dishes. The evening represented an opportunity for the participants to experience the fusion between solid cuisine and liquid cuisine, two culinary worlds that usually oppose each other due to their distinctive characteristics.
The four dishes prepared by chef Simone Breda represented the excellence of starred cuisine. Using the same ingredients as the dishes prepared by chef Breda, Adrian was able to study combinations of flavors that went perfectly with the dishes. The sensory drinks were designed to stimulate the senses and amplify the taste experience, offering an innovative approach to tasting high quality foods.
The fusion of starred dishes and sensory drinks has shown that innovation and audacity can lead to surprising results.
Welcome glass : Pommery Cuvèe Royal Mathusalem (6L)
Chef's finger food
🍸 An aromatic blend of allspice and cardamom with fresh citrus notes, Franciacorta reduction refermented with ginger, beetroot, passion fruit gel and caviar
👨🍳 SAFFRON RISOTTO, SPRING ONION, HELYCHRISUM
🍸Rice wine, reduction of rice and saffron, matcha tea, fake lime and licorice powder
👨🍳 MONKFISH, PUMPKIN AND SHELLS
🍸 Wheat and malt distillate, pumpkin extract, carrot and turmeric adjusted, lemongrass and oyster leaf
👨🍳 WHITE CHOCOLATE, RHUBARB AND JUNIPER
🍸Chocolate, biscuit cream and coconut milk peanuts, rhubarb osmosis,pistachio and juniper.
The four dishes prepared by chef Simone Breda represented the excellence of starred cuisine. Using the same ingredients as the dishes prepared by chef Breda, Adrian was able to study combinations of flavors that went perfectly with the dishes. The sensory drinks were designed to stimulate the senses and amplify the taste experience, offering an innovative approach to tasting high quality foods.
The fusion of starred dishes and sensory drinks has shown that innovation and audacity can lead to surprising results.
MENÙ:
WELCOMEWelcome glass : Pommery Cuvèe Royal Mathusalem (6L)
Chef's finger food
SOLID VS LIQUID Cuisine
👨🍳 WARM STURGEON, FRANCIACORTA, CHARD AND CAVIAR🍸 An aromatic blend of allspice and cardamom with fresh citrus notes, Franciacorta reduction refermented with ginger, beetroot, passion fruit gel and caviar
👨🍳 SAFFRON RISOTTO, SPRING ONION, HELYCHRISUM
🍸Rice wine, reduction of rice and saffron, matcha tea, fake lime and licorice powder
👨🍳 MONKFISH, PUMPKIN AND SHELLS
🍸 Wheat and malt distillate, pumpkin extract, carrot and turmeric adjusted, lemongrass and oyster leaf
👨🍳 WHITE CHOCOLATE, RHUBARB AND JUNIPER
🍸Chocolate, biscuit cream and coconut milk peanuts, rhubarb osmosis,pistachio and juniper.