Sartoria Ciclistica Bike Cafè In Como

15/02/2025: 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.

27/01/2025: 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.