About
Molto Buono 2.0 restaurant was opened by professional sommeliers who teamed up to bind together three most important parts of gastronomy: fascinating and delicate science of wine, exceptional talent of the chef and great hospitality to hold everything together. Foraging, a constant search for new herbs and plants and our very own kitchen garden is the basis of our organoleptic experience. Every plant has a story to tell, its own unique scent and flavor, one of a kind blossom we consider everything when creating new dishes. Right in the restaurant we grow bleu wheat, malt, mung beans, clover, lentils, wild mustard and many more.
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