The story
Sitting quietly on Via Nagliati in Alberone, this elegant, counter-seat gem is the Italian-meets-Japanese restaurant chef-driven recommendation from Eresia. Creator Giuliacrossbow calls it “a refined Japanese restaurant with Italian influences” where the chef spent 20 years in Tuscany. She found the pasta dishes “incredible”—a high bar from a seasoned osteria traveler.
The tasting menu, paired with wine, earned praise as “excellent overall” despite a couple of missteps. Dishes like the zuppa di piselli with burrata and calamari and the tagliolini with persico rosa and bamboo shoots all earned thumbs up. Intimate, quiet, and elegant, this is a destination for those who appreciate thoughtful fusion without pretension.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
The star is the pea soup with burrata and calamari, a surprisingly harmonious and elegant dish. Reviewers describe the food as refined and quietly confident, earning the restaurant a warm, understated buzz.
“A pea soup with burrata inside and some squid. It's very delicate, really refined. I can smell a hint of charcoal, smokiness. The fresh peas are delicious. There's a crunchy chip inside. As a start to all the dinners we've had these days, this is without a doubt the best. It doesn't feel like being in Japan, it feels like being in a Michelin-starred restaurant.”
What creators say
1 creator has covered Ristorante senza nome (ristorante consigliato dallo chef di Eresia). Most active: Giuliacrossbow
A refined Japanese restaurant with Italian influences where the chef worked in Tuscany 20 years ago; the tasting menu was excellent overall with a couple of missteps, and the pasta dishes were incredible.
Dishes mentioned
Zuppa Di Piselli Con Burrata E Calamaro
A pea soup with burrata inside and some squid. It's very delicate, really refined. I can smell a hint of charcoal, smokiness. The fresh peas are delicious. There's a crunchy chip inside. As a start to all the dinners we've had these days, this is without a doubt the best. It doesn't feel like being in Japan, it feels like being in a Michelin-starred restaurant.
Cernia Scottata Con Verdure Selvatiche E Salsa Di Cipolline
The grouper is seared on the skin until a yakishimo doneness. Inside it's wrapped in a wild vegetable called urui, the white sauce underneath is based on spring onions paired with a vegetable called domburi. On top there are three types of wild vegetables: urui, kogomi and beech tree sprouts. As a final touch, iura and shiso leaves were added. The fish is very delicate, the dish is well balanced, there's a crunchy part from an important breadcrumb. The only thing I missed was the fish flavor coming through more, but overall very good.
Asparagi Verdi Con Uovo In Camicia, Carpaccio Di Calamaro E Bagna Cauda
Green asparagus from Aido with a gray sauce on top — a bagna cauda sauce made with whitebait. On top there's a poached egg and a calamari carpaccio. The dish is finished with abundant aromatic herbs and mimolette cheese shavings. They recommend breaking the egg before eating. They brought warm walnut bread for the scarpetta with the egg. The asparagus is very crunchy, the bagna cauda is very muted compared to the Piedmont version, you can taste the garlic but it's milder. The dill is amazing, I love it. This dish is incredibly refined.
Pasta Fredda Con Brodo Di Tofu E Gambero Crudo
A cold pasta made with a type of pasta produced with the same method as somen from Meua, a variety of Japanese pasta. The broth is based on tofu, perilla and soy milk. The dish is garnished with caviar and finished with perilla seed shavings. You eat the pasta with chopsticks and drink the broth directly from the bowl. The pasta is very thin, cooked perfectly al dente, firm under the teeth. The flavors are hard to describe — it tastes like milky pasta with almost peanut notes. The raw prawn is incredible. But the serving temperature is very cold, and I struggle with cold pasta. It's a very personal taste thing.
Gratin Di Cavolfiore Con Moscardino E Gorgonzola
A cauliflower gratin where the white sauce is made entirely with cauliflower. Inside there are firefly squid, broccoli, cauliflower and cumatt. Two types of cheese are used: mozzarella and gorgonzola. It's very hot, they warn you. The chef flambéed the top part to make it a bit burnt. It's really incandescent. The cauliflower is only burnt, that's the flavor they wanted, very smoky. I only ate the baby octopus, I'm not a big fan of this kind of dish. The baby octopus is a bit rubbery. The idea is nice but the execution doesn't convince me. The Chinese mandarin is delicious though, I've never tasted it before, it refreshes.
