Following a ten-year stint at the helm of restaurant VUN, Andrea Aprea opened his eponymous restaurant on the top floor of Fondazione Luigi Rovati. Aprea brought with him his love for elevated comfort food, a cuisine easily appreciated by the connoisseur and the newbie alike, along with classic dishes such as his devilled cuttlefish and marine risotto. The interior, made of wood, stone and bucchero (a black ceramic used for vases) is a nod to the beautiful collection of Etrsuscan art on display at the foundation.