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Lorenzo Cogo and Mikael Svensson Four Hand Dinner

Gourmet Dinners

Lorenzo Cogo and Mikael Svensson Four Hand Dinner

Photo Luca Zizioli

Aubergine, bacalao, capers, green pepper and potato bread, cod bottarga, Bettelmatt cheese

Photo Luca Zizioli

Lobster, mushrrom, mandarin

Photo Luca Zizioli

Roman chicory, bergamot, watermelon

Photo Luca Zizioli

Sweetbread, carrot, soncino root

Photo Luca Zizioli

Cappelletto, beetroot, eel, foie gras

Photo Luca Zizioli

Linguine, baby squid, onion

Photo Luca Zizioli

Morro de bacalao "Rafols", leek, apple, jalapenos

Photo Luca Zizioli

Pheasant, chestnut, truffle

Photo Luca Zizioli

Celery, rocket salad, black olive, nordic meringue, pumpkin, persimmon, nutmeg

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