The simple, almost primitive cuisine served at Incàlmo avoids unnecessary frills and is full of strong, distinct flavours. Ingredients are easily recognisable by their flavour and presentation, despite the importance of contrasts and textures. “If there’s one aspect which we focus on specifically, it’s our interplay with acidity” says the chef, “while at the same time finding just the right balance of flavours. Not forgetting a strong focus on vegetables”.
- die MICHELIN-Tester