Radici Restaurant In Cavallasca

An extraordinary gastronomic experience Àbitat is not simply a restaurant: it is a sensorial journey where each dish tells a story made of study, technique and an authentic passion for local cuisine, foraging and fermentation. Chef Gatti manages to surprise with unexpected and original flavor combinations, capable of leaving their mark. Each course is carefully thought out, made with seasonal and locally selected ingredients, enhanced in a creative and refined way. Àbitat's cuisine stands out for its strong and innovative identity: you will not find anything ordinary, but rather an invitation to discover new harmonies of taste in an elegant and welcoming context. If you are looking for a different culinary experience than usual, which stimulates your palate and curiosity, you absolutely cannot miss Chef Gatti's gastronomic proposal.

An experience out of the ordinary, but exciting. High level service and hospitality, a one-of-a-kind gourmet experience that is difficult to find in Italy. It's worth the trip and once you get there let your hosts guide you.

Experience for the master's degree in fermentation, the chef is a highly trained person, enthusiastic to share his passion and love for this topic. Perfect course to start approaching the topic in a precise and understandable way. Advised!!

I attended the Chef's two-day fermentation course. I learned a lot about techniques I didn't know and that are put into practice in an exceptional mine by Chef Gatti. He was very good at transmitting the technical bases, all the reasoning and thought, necessary, for a good practice of lacto-fermentation, koji, kombucha and much more. I recommend it to anyone, especially those in the industry, who is interested in the topic!

Impeccable service. Excellent food

very good food you can see that the chef is passionate. impeccable service, very beautiful interior.

I did the Master in Fermentation and I had a great time and I would recommend this course to anyone interested in the world of Fermentation!

We took part in a 2-day master's course in fermentations, truly an experience that leaves its mark on you. Chef Gatti is super prepared and full of passion and gastronomic culture. Thanks to all the Abitat staff!

We tried the From Waste to Taste menu, a culinary experience that in very few restaurants today it is possible to try with this level of haute cuisine, totally focused on circular, sustainable cuisine, which involves research and study, combined with the talent of the chef and the attention of the restaurant manager.

More than a restaurant, I would define it as a place of exploration and discovery. The courses are each more particular than the other, defined by a persistent (apart from some dishes) smoky aroma due to cooking over an open fire. The passion for foraging, the territory, research and fermentation are what intrigued me in the beginning, and made me really appreciate these three hours with the Àbitat group, whom I thank for their hospitality and kindness. I enjoyed various dishes, and I loved tasting their drinks and juices, which I found delicious and fun. The wall of preserved, fermented and dried products particularly struck me. Finally, choosing a herbal tea from a selection of plants they collected was the perfect way to end the dinner.