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Carved from a former textile warehouse, the restaurant presents itself today as a multifunctional space of contemporary design in a semi-central district of the city. On the ground floor, bistrot and cocktail bar sit comfortably side by side, while a few steps up leads to a gourmet dining room of just 12 covers, dramatically suspended at the heart of the space: six seats are arranged at the counter, affording a close view of the kitchen at work. Here, a distinctly experimental offering takes shape, one that nonetheless sets out from a rigorous selection of quality produce. There are three tasting menus: Mare, Terra and Libertà (Sea, Land and Freedom), their names evoking the origin of the ingredients. The dishes give expression to the creativity of chef Croatti, drawing upon personal impulses and echoes of past experience, from Romagna to Spain. The service, attentive yet never rigid, preserves an informal tone throughout, with the chef himself invariably taking time to engage with his guests.
Moebius Sperimentale appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
