Seta

Maurilio Zaccone is the mastermind behind the city’s finest sushi restaurant. Nestled within the prestigious Corte Isolani, it made its debut by prioritizing an extraordinary selection of the finest seafood, meticulously applying the oriental art of precise cuts and refined processing techniques on fish imported from the best markets.

An exclusive concept, embraced by the city, has allowed it to embody a virtuous vision since its inception, attracting the attention of the most renowned gastronomic guides—both in the ethnic dining scene and in fine dining. The expansion of the venue and the addition of Erik Lavacchielli in the kitchen have propelled Seta to craft a tailor-made Omakase menu for each guest, further deepening the craftsmanship applied to raw ingredients, emphasizing rare and exquisite fish species, cuts, and textures.

On one hand, there is Verano’s meticulous approach and deep-rooted Asian culture in the preparations; on the other, Lavacchielli’s versatility and international expertise—honed in the kitchens of Barbieri and later Locatelli—bringing his maturity and leadership from directing Bologna’s Fourghetti.

The experience is defined by impressive transitions: temperatures, alchemies of dressings and vinaigrettes, briny contrasts against more iodized or delicate notes in succession. Bold, rich flavors also emerge—such as in the Wagyu, a delightful interlude after the sublime Nigiri. The skewers, grilled over binchotan charcoal and glazed with homemade teriyaki, sketch out a masterpiece of indulgence.

The dining room staff, highly professional and deeply passionate, enthusiastically guides guests through premium sake pairings and natural wines. Maurilio himself proves to be a remarkable host, offering unmatched warmth and attention to detail, transforming a high-end setting into a place that still feels like home.

nigiri omakase

Brun Hotel, La Ferramenta, Sartoria Cervelli, Exb