Makorè today tells the story of over a decade of evolution, a journey born in close partnership with the neighbouring fishmonger’s and always deeply connected to the sea. Over time, the experience has been refined with consistency, supported by a thoughtful kitchen and an ongoing exploration of seafood as its central ingredient. In the elegant dining room, with views onto the brigade at work, the experience is divided between an à la carte offering – devoted entirely to fish, shellfish and vegetables – and a six-course tasting menu, the current synthesis of the restaurant’s philosophy. The cuisine speaks a contemporary language of balance and restraint, with light, well-judged forays towards the East: from the sashimi and marinated fish platters to fresh pasta buttons with katsuobushi, through to marinated sturgeon with an Asian-style sauce and black sesame mayonnaise. The pairings are devised with rigour, always in service of the essential purity of flavour. Before the sweet finale, room is made for a selection of Italian and international cheeses, both fresh and aged, adding a further gourmet note to the journey. The service stands out for its precision and attentiveness, with a special mention for sommelier Isacco Giuliani.