Imàgo

Arriving on the sixth floor of the Hassler, a five-star luxury hotel in the heart of Rome, to dine in its Imàgo,  a restaurant with a Michelin star , means crossing the threshold of an enchanted place where the palate and nose will be conquered by the inebriating aromas and taste of each individual ingredient. Soft music, elegant and refined furnishings, different plays of light for each hour of the day and evening: the attention to detail can be perceived in the environment as in the kitchen, creating a unique and unparalleled sensory experience. Furthermore, since last summer, it has truly been possible to touch the sky with a finger. The owners have in fact decided to bring the Imàgo restaurant to the  rooftop on the seventh floor of the hotel  to offer the new spring menu by Chef Andrea Antonini and a journey through the majestic wine list that includes over 1700 labels.

Roman origins, just thirty years old and with great experiences around the world,  Andrea Antonini  has been able to reconfirm the coveted Michelin star after a few months from his arrival at Imàgo. The young Chef has learned the trade with great protagonists of contemporary cuisine: from Andrea Fusco to Roy Caceres, to Quique Dacosta who put him to work in the creativity laboratory under the head of the creative sector Juanfra Valiente. Important experiences at El Celler de Can Roca in Spain and with Enrico Crippa in Piedmont who made him work in the second course game. In his Imàgo, the dishes follow the  seasons  and each creation is expertly prepared with love. The Chef’s cuisine aims to satisfy every type of palate and seeks the authenticity of flavours, combining various ingredients typical of the history and culture of our Peninsula.

For the new menu, Chef Andrea Antonini, together with his young team of guys all under 30, has created a unique path, dedicated to all those who feel the need to be surprised by  new interpretations of Italian cuisine . In addition, the dishes created by the Chef will give ample space to the products of our territory, including the Lazio tradition. Each item on the menu offers seasonal meat and fish recipes. It starts with the  entrées , such as the Raw meat pizzaiola style, hazelnuts, capers and Béarnaise sauce, the Octopus and potatoes or the Mixed raw seafood. The three first courses follow, such as the Spaghetti with smoked sea urchins and pecorino or the exquisite Pink rice, gobbetti and stracchino. Among the second courses, the Turbot and peppers or the Cod in a crust, spring onions, lampascioni and chickpeas or the unmissable Rabbit cacciatore by the Chef. The desserts hark back to childhood memories, perfect for ending lunch or dinner on a sweet note: there is a Millefoglie, buckwheat and wild blackberries and, again, Ricotta, pears and chocolate or the Torta della nonna.

Wine lovers will also be won over: in the restaurant’s precious cellar, a vault containing  over 1700 wine labels , they will be able to choose their favourite label from among the renowned Italian and international wines, described by Marco Amato, Restaurant manager and sommelier Alessio Bricoli. Are you curious to meet Andrea Antonini and his team or do you want to personally choose the wine to pair with the menu? No problem. The Chef will be happy to welcome you in the kitchen and it is possible to request a visit to the cellar. Let your dinner under the stars of the Capital begin!