Menù New year’s eve 2019

Entrèe
Snack (finger food)

Eggs and kale
Potatoes spaghetti butter, anchovies and caviar

Ricotta and lobster Cannellone
Tagliolino with white truffle

Codfish, beans and tomatoes
Braised beef cheek and celeriac

Pre dessert
Dessert (White&Gold)

Traditional Cotechino at midnight

 

Price: 160€ per pax + 60€ wine pairing (optional)
per info and reservations info@bistrot64.it06 3235531

BISTROT

Intimate and with warm and essential interior design, Bistrot64 is the typical neo-bistrot which embodies an international view of gastronomy.

KITCHEN

The kitchen of Bistrot64 follows the alternation of the seasons. Our dishes, aesthetically essential, enclose simple flavours without contaminations.

The menu is elaborated by the chef following the combination of Italian and Japanese cuisines, techniques and knowledges.

TEAM

We are a young team of passionate professionists and our goal is to differ from our city’s gastronomy.

Our chef Kotaro Noda is currently executive chef at Faro restaurant in Ginza, Tokyo and owner and chef at Bistrot64.

Menù New year’s eve 2019

Entrèe
Snack (finger food)

Eggs and kale
Potatoes spaghetti butter, anchovies and caviar

Ricotta and lobster Cannellone
Tagliolino with white truffle

Codfish, beans and tomatoes
Braised beef cheek and celeriac

Pre dessert
Dessert (White&Gold)

Traditional Cotechino at midnight

 

Price: 160€ per pax + 60€ wine pairing (optional)
per info and reservations
info@bistrot64.it06 3235531

BISTROT

Intimate and with warm and essential interior design, Bistrot64 is the typical neo-bistrot which embodies an international view of gastronomy.

KITCHEN

The kitchen of Bistrot64 follows the alternation of the seasons. Our dishes, aesthetically essential, enclose simple flavours without contaminations.

The menu is elaborated by the chef following the combination of Italian and Japanese cuisines, techniques and knowledges.

TEAM

We are a young team of passionate professionists and our goal is to differ from our city’s gastronomy.

Our chef Kotaro Noda is currently executive chef at Faro restaurant in Ginza, Tokyo and owner and chef at Bistrot64.

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