The kitchen’s brigade has been entrusted by chef young Neapolitan chef Luca Pedata, born in 1989, who gives his personal touch to the culinary offer of the restaurant, together with a close-knit team that has been collaborating for a few yeas, with the goal of a new and exciting project. This is the beginning of Al Naviglio’s story.

Dishes referring to the Italian gastronomic tradition reworked in a modern key, and more actual proposals with original ingredients and combiations are found in the menu. The offer is seasonal and changes 4 times a year, always including meat, fish and vegetarias options with fresh and selected ingredients.

The cocktail bar welcomes clients from the aperitif to the after-dinner and serves its proposal both in the inner spaces and the outer dehor and garden, offering the possibility to match the dinner menu to a selection of drinks. The unprecedented drinklist comes from the innovative idea of adding haute cuisine’s ingrediens and cooking techniques to the classic mixology.