There are three glasses of water on the counter like a “reserved place” – the style comes from the little things. We sit on the other stools, always at the counter: we are here to drink well, of course, but also to watch the barmen work, interact with them and learn something new. We start well with a list that changes each season and invites you to read it.
Mattia Lissoni, the brilliant barman (and also among the owners of Pinch with Sergio Sbizzera from Cape Town, Giovanni Ripoldi and Massimo Manera), likes to play with vermouth, bitters and Italian liqueurs – Fernet Branca first of all, but also Zucca, Centerbe, Vov…, creating drinks that combine past and future both in mixing techniques and in ingredients and recipes. It’s nice to see him take a look at his notebook before preparing cocktails of his own invention or reinterpretation. It’s also nice to try at least three. In the meantime, the customers who made reservations are still drinking, more than us. Their water glasses are still intact when we leave.
Translated by @silaskin