100
PERCENT ORGANIC
GIULIO
HEAD ATELIER
URBANI
PEDIGREE ARCHIVE
CHEF
HAUTE GASTRONOMY
NUTRITIONIST
CELLULAR VITALITY
Culinary precision, redefined for the senses.
Experience an immersive nocturnal journey where raw ingredients, technical mastery, and minimalist aesthetics converge in MISE.
Emulsified reduction of seasonal herbs with charred root vegetables.
Review
“Exceptional Craft”
Modern Technique
Precision culinary craft
Rare Vintages
Curated global cellar
Executive Chef
Avant-garde vision
Degustation Menu
A precise exploration of seasonal ingredients, refined through modern technique and brutalist culinary discipline.
Wagyu Tartare
Hand-cut A5 wagyu, emulsified egg yolk, caper reduction, and crispy shallot dust served on chilled stone.
Charred Octopus
Slow-braised octopus tentacle, charred over binchotan embers, served with saffron aioli and micro-herbs.
Truffle Risotto
Acquerello rice, 36-month aged parmesan, shaved black winter truffle, and brown butter emulsion.
Roasted Squab
Dry-aged squab breast, fermented cherry reduction, parsnip purée, and toasted hazelnut crumble.
Heirloom Beetroot
Salt-baked heirloom beets, whipped goat curd, pistachio oil, and fresh mint from our atelier garden.
Dark Chocolate
70% Valrhona ganache, sea salt, olive oil, and dehydrated raspberry dust for a sharp finish.
Experience the Atelier
Join us for a curated degustation journey at MISE. Reservations are required for all evening seatings.