Matteo Metullio, who achieved fame while cooking at La Sirola in the Dolomites, decided he wanted to live closer to family. He accepted a position at this restaurant, located in Trieste’s Piazza Unità d’Italia, that is part of the Cipriani Group, and turned it into one of the best places to eat in the region. Dishes such as venison tartare, eel, black garlic, yuzu, caviar and coriander or cod tripe, foie gras, grapes, red port and apple balsamic vinegar demonstrate an approach that reflects the fluid nature of Trieste, a city on a border, both on land and on sea.