Summary: Seasonal menus evolve, paired with a vast wine list and gallery-inspired visuals.
Enrico Bartolini sits on the third floor of Mudec, a refined space that blends terroir with a gallery mindset. The menu shifts with the seasons while a substantial wine list accompanies every course. The dining room mirrors the art museum with numerous illustrations by Teo KayKay, inviting guests to linger amid the evolving culinary works. Guests can opt for Best Of or Mudec Experience, or enjoy dishes à la carte, all aimed at delivering fullness and bold flavor in a thoughtfully curated setting.