Tracked on 1 list across 1 authority.
Chefs Airaudo and Troiano deliver a season-driven set menu that changes every two to three months. The 10+ courses feature a strong seafood slant with ingredients shipped daily from Japan. The signature dish on silky egg custard is infused with Ibérico ham consommé that imparts faint smokiness. The food nods to Italian traditions, but is updated with modern plating and cutting-edge technique. Excellent wine pairings elevate the whole experience.
Noi by Paulo Airaudo 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.
