The Tipp
Cuttlefish in black ink with polenta
Recommended by 1 personTried it at this place? Add your recommendation.
Why try it
Recommendations
A masterfully prepared main course that has been a cornerstone of the establishment since it opened in 1954. Fresh cuttlefish are slowly stewed for hours together with their natural ink, garlic, and a splash of white wine, until they reach a buttery consistency that melts in the mouth. The sauce, thick, dark, and velvety, pairs ideally with soft, steaming yellow polenta, creating a perfect contrast of textures and marine flavors.
Where to find it
