It has happened to me a few times, to be surprised, pleasantly surprised, especially in restaurants. This is one of those times. The menu has 3 proposals: 4, 6, 8 courses. I had to work afterwards, so I chose the 4 course. The aperitif, consisting of: forest flavors; flavors of the sea; rice charcoal and a carrot in its vinegar; introduces you to the world of DINA. We start with a hot vegetable broth which, as the waiter suggests, serves to open your stomach, mind and heart. The "Raw but cooked Casoncello" wants to make you remember when, as a child, you stole freshly made pasta even before cooking it, from the kitchen of the mother / grandmother, as did the chef Alberto Gipponi. Puffed bread, Grana Padano foam and soaked red onion ice cream is really fantastic, the dish I liked the most. Pasta with garlic, oil, chilli, crunchy bread, frozen oyster and fennel, very good. Pork rib, lime sour cream, celery, marinated cabbage, mint and mustard also very good. Raw but cooked tart, good. I seemed to understand that the chef, like me, prefers contrasts; both in temperature, in textures, and in flavors and his menu is full of them. In conclusion, I really enjoyed lunch at Dina's, I found everything perfect: the place; the furniture; art, starting with the wonderful: "until then if not before" by Jonathan Monk who welcomes you at the entrance; impeccable service to a very high standard; but above all, obviously being in a restaurant, the food. This is for me, who am not a food critic, but a simple food enthusiast, a restaurant that deserves the MICHELIN star. Less