𝗔𝗛𝗢 • 𝗰𝘂𝗰𝗶𝗻𝗮 𝗺𝗼𝗱𝗲𝗿𝗻𝗮

Chef Andrea Alota brings a rigorous, Michelin-honed discipline to the 20th arrondissement, where AHÓ cucina moderna redefines Italian bistronomy through a lens of contemporary innovation. His philosophy centers on the harmonious marriage of transalpine tradition and French technical precision, resulting in dishes that are both intellectually stimulating and deeply soulful. The grilled octopus is a standout, its charred, tender tentacles paired with a weightless burrata espuma and the surprising, earthy resonance of licorice. Scallops are seared to a translucent perfection on the plancha, served alongside a cauliflower purée subtly infused with the bitter aroma of roasted cacao. Texture plays a vital role, from the silky smoothness of house-made risottos to the delicate crunch of toasted hazelnuts. The signature tiramisu arrives as a deconstructed revelation, balancing the sharp acidity of espresso with a cloud-like mascarpone cream, ensuring every bite is a testament to creative evolution.