Ristorante Macelleria Motta

Celebrity butcher Sergio Motta went for a maximalist approach when designing this restaurant, where he showcases perfect cuts of Piedmontese beef that he raises himself. When you enter, you will be standing in front of a temperature-controlled room that Motta calls his Cellar of Dreams; it is here that [CE1] huge half-carcasses of Piedmontese steers age to perfection. In the fireplace of the main dining room, a spit rotates slowly for hours at a time. Not all meat requires cooking here: One of the signature dishes is a mini tasting menu of three different services of beef tartare. 

 [CE1]Change is to avoid repeat of “where” clause from previous sentence.