Restaurant Bonay

Along with Agreste by Fabio & Roser, Bodega Bonay is part of the emergence of a new Mediterranean/Italian fusion cuisine. The Milan-born chef, Giacomo Hassan, formerly the head chef at Disfrutar, turns out dishes such as celeriac carpaccio with lemon and parmesan, a tomato tatin topped with olives and crème fraîche, grilled pork jowel on pan con tomate and pumpkin ravioli with hare ragout. The wine list is dedicated to natural selections, with more than 250 references on the list.