Every restaurant has its roots in the kitchen of a grandmother who dipped her hands in a dough made with eggs and flour. This is the philosophy of the Oltre project, created in 2016 to tell the story of Daniele Bendanti, who since childhood dipped his hands in his grandmother’s fresh pasta dough.
In his restaurant, located in the lively Mercato delle Erbe district, the chef celebrates the fusion of his Emilian origins with various customs and cultures of the world that the chef encountered during his travels. The cuisine focuses on seasonal ingredients.
The entrance, decorated with hundreds of stickers, is more reminiscent of a record store than a modern eatery. Inside, things continue surprisingly: a bar counter and an original surfboard table await guests in the entrance area.
The drinks menu mixes intuition, form and material research in an interesting way
Interior Design
Inhouse
Design
Custom made by local craftsmen, lamps by Davide Groppi
