Summary: In a refined space, the menu blends raw and cooked seafood with balanced flavors and a zero waste ethos.
Per Me Giulio Terrinoni sits in a very center venue, offering a sleek, minimalist space with a courtyard and a philosophy of zero waste. The menu threads together crudo and cooked seafood, from carpaccio of scampi to ravioli del plin, all while emphasizing balance among ingredients. Guests can expect refined tasting journeys, with lunchtime tapas variations and a careful attention to vegan options, alongside a cellar of Italian and French bottles. The ambience remains relaxed and discreet, an oasis in a busy setting.