The courses consisted on Italian classics, but cooked and served in a modernized style, with notes of Japanese cusine. The first courses were like surprises, each of them looked like a dessert, cooked in a reinterpreted way to resemble the famous Santa Rosa and Cannoli Siciliani. During the tasting, coffee was served also, but don’t expect the classic one, because at Gucci Osteria you will find it as coffee extract mixed with beans juice. What stands out on the menu is the anguilla element. According to the Japanese culture, Anguilla, or the Japanese eel, is a symbol of prosperity and a source of sustenance to increase stamina. Chef Kondo had to put some element from his origin. The “Ricordi si un’Estate in Versilia“ was a childhood memory, maybe because of the connection with the Mediterranian aromas. We didn’t have many expectations for the Merluzzo Crocante, as we think of Merluzza fish as a tasteless one, but the dish was cooked in way that would taste like a firework of flavors. Dining at a restaurant that has the signature of Massimo Bottura, we couldn’t skip Bottura’s famous Tortellini. Chef Massimo Bottura considers his restaurant as a laboratory of ideas. It was this Tortellini on Parmigiano-Reggiano cream sauce that gave the Michelin Stars to Osteria Francescana.