Medea Cafè In Vaprio d'adda

13/09/2025: I've watched this "unconventional" place come to life ever since it was just Davide and Marco's idea. Years have passed, and many things have changed. But always, always, researching. I'm not talking about new scenes from posts with thousands of views, I'm talking about substance. I'm talking about ingredients, I'm talking about flavors and aromas. Nothing is left to chance. You should stop and listen to Davide speak, a raging river when it comes to cooking. You can hear it in his words, you can immediately tell even without being an expert (I'm a mechanic with a passion for good things) that Davide puts his heart and soul into what he does. Years ago, he explained to me that for his risotto (an ingredient in a sandwich dedicated to the city of Milan), he doesn't use powdered saffron, the kind you can buy in a bag at the supermarket, but rather the still-threaded kind, jealously guarded in a box, almost pampered and obviously rare, of the highest quality—and as we all know, good, special things are expensive. The meat is also refined because he leaves nothing to chance. Ingredients and combinations I never would have imagined. The open kitchen, nothing to hide, within sight. It's a pleasure to watch him work. The space is small, almost minimalist. Without ostentation, he doesn't try to overwhelm the customer with lights, mirrors, glasses, or cutlery that could mislead. He goes straight to the point, offering flavor, products, and experience. He doesn't show off his personal achievements, but he has nothing to envy of the Chef we keep seeing in every "sauce" on television. It's been a while since I've been able to taste one; I had to, I was forced (not by prison), but now I can't wait to sink my teeth into one of his burgers. And in my opinion, simply calling it a burger is an understatement. It's more of an experience.

13/09/2025: My favorite place! Fantastic cocktails, wonderful staff, and the owner is so friendly!!! We'll definitely be back.