To say Chef Luigi Taglienti serves modern inventive Italian cuisine is an understatement. I feel that Chef Taglienti is the younger version of Gagnaire. He defies traditional rules with a daring combination of taste, flavour, texture and temperature and he does it so well in an effortless manner. It is important for the chef to cook with his heart and for us to taste and experience what the chef is trying to express himself through his cuisine. Each dish we tasted from Luigi…squid and sea urchin, oyster with rose sorbet, salad with white chocolate and bergamot, butter and sage to calm things down a little...34-hour slow cooked garden tomato conserve, steamed pigeon with fish soup, veal liver wrapped in chocolate, coffee and anchovy ice cream...yes anchovy!! Onion wrapped in gold leaf…for dessert, honey and lemon dessert....served with mussels, clams and crushed ice...Think again and look at these presentation. I need to rethink what Italian cuisine is all about....Paired with all pure Italian wines served by passionate sommelier who is willing to share his Italian wine experience with us. I have a feeling a second Michelin star might be on its way considering the inventive cuisine, top level service and beautiful ambience. Very value for money at Trussardi alla Scala.
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