Gualtiero Marchesi alum Andrea Berton is a master of technique, which translates into a refined cuisine that is playful without being gimmicky. Take the risotto, with its perfect red shrimp tartare at the bottom, barely warmed by the rice on top, or the festive chocolate soufflé, served with the purest cream gelato. A whole tasting menu is dedicated to broth; every dish is served alongside a liquid that adds depth and layers of taste. The restaurant, located in the newly built Porta Nuova district, is the epitome of urban elegance.