In the Tortona area, just a few steps away from the Mudec museum, the first vegan design restaurant that focuses on creative plant-based cuisine and the use of excellent organic and biodynamic raw materials.
Not just for vegans, but also for those seeking new gourmet experiences or simply lovers of high-quality cuisine.
With the idea of truly conquering everyone, its founder, Edoardo Valsecchi, created Linfa Eat Different in 2021 with a clear mission: to contribute to the cultural evolution towards quality plant-based eating and drinking, creating refined and innovative eco-sustainable menus that aim for guests’ health as well as respect for the planet.
Sustainability, commitment, reliability, excellence, and passion are at the heart of our project. (Edoardo Valsecchi, founder)
“Lympha” in Latin means water, a pure source, a reference to the vegetable world and well-being that are at the core of the concept, which Edoardo also wanted to express in the interior design. The pastel colors pink and green, together with the natural light filtering through the large windows, provide harmony, while details such as brass-gold finishes infuse elegance into the spaces. Great attention has been given to the design choices, curated by architect and interior designer Simone Riva, who has privileged low environmental impact and cruelty-free artisanal products made in Italy.
The spaces consist of an entrance hall with an American bar, a second intimate room, and a third one with larger tables perfect for events and convivial dinners, while in the warmer months, guests can book the outdoor seating area.
The kitchen is ‘ethically’ designed: it is here that a young brigade experiments with a clear and uncompromising philosophy: 100% plant-based, with local, fresh, and organic raw materials. The menu ideas tease the palate with proposals that renew tradition in a vegan key and do not make animal protein regretted, such as the Polpette non-polpette made with pea flour and spices.
Among the must-tries is the Dal Mare pasta, white corn pipe rigate with spirulina, mixed with saffron cream and served with crispy salicornia and nori seaweed, or the irresistible Bicchiere Goloso with chantilly cream, crumble, and red berries. The Vegetarian Caviar Blinis are also an absolute must: small spheres made with a spontaneous algae that grows on the coasts of France and Norway.
The wine list follows the same philosophy, of course, and is the result of careful selection of wineries that work with vegan-friendly methods. The cocktail list is also excellent, for example Seedlip, a non-alcoholic gin-based drink available in three different flavors.
The search for ingredients and the meticulous construction of each dish, the challenge to amaze guests with taste and goodness, together with the desire to elevate the experience of a healthy and sustainable dish, make Linfa a truly special restaurant that can also be enjoyed at home thanks to the delivery service.
Curiously, none of the chefs is vegan. This is a deliberate choice so that each dish is designed to satisfy all tastes and to demonstrate how plant-based cuisine can be delicious and satisfying, as well as healthy (each menu can be adapted to be gluten-free).