Ani

Gone fishing

At last: a decent gastronomic seafood restaurant that isn't on the coast and isn't boringly classic. Gaby Didonna, who was behind the highly recommended restaurants Imouto and Oto, is making an impression once again.

Last updated date : 17/12/2020

Like the street art-inspired décor, it gives seafood a contemporary twist, while not neglecting timeless recipes, such as grilled gilt-head bream and sole meunière, which are filleted in the dining room with Samurai-esque mastery. But the original preparations, such as tempura and ceviche, liven up the menu of this restaurant, whose refinement is hidden in the details, including the choice of crockery and Pascal's impeccable service.

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