As Bottega is very busy all year-round, I would strongly recommend that you make a reservation before trying to go. Among the items you should try are the pesce crudo served on a 1,000,000-year-old block of salt from the Himalayas (yes, you read right: one million years!) and the crispy soft-boiled egg that come straight from Chiarello’s own chickens. You can’t get much fresher than that!
You can click on each photo to enlarge to see dishes from Bottega restaurant menu.All photos by Sophie Gayot.