Post-industrial furniture with a long counter emerging from the kitchen revealing a library full of goodies: many anchovies of various brands, also in Raku ceramic, many spirits and some surprises among liqueurs and beers.

The Trattoria Moderna is born from an idea by Luca Leonardi, F&B Manager for the FH Hotels group during the last 12 years, and Riccardo Serni, eclectic and creative chef. 

It is the simplicity, to unite the demotic soul of a typical trattoria with the essentialism of contemporary taste.

Japanese-style paintings by the artist Tomoko Nagao and a genuine menu based on seasonality, quality products and processing.

• At dinner, the card unfolds between four starters, four first courses and six seconds, and there is also a four-course tasting menu for 37 euros excluding drinks.
• At lunch, in addition to the paper, there is a three-course tasting menu.

A taste of the future with flavors of the past. Trattoria Moderna.