Torno Subito Design District
Chef Massimo Bottura's playful Italian concept, relocated from Downtown to The Moore building in the Design District. Chef de cuisine Bernardo Paladini. Seats 90. Lunch Tue-Fri, dinner Tue-Sat, brunch Sunday. Bottura's other restaurant, Osteria Francescana in Modena, is among the most decorated in Italy. Here the cooking turns seasonal and coastal: sea bass stuffed with bacon in a lemon emulsion, Patagonian toothfish under bagna cauda foam and smoked trout roe, roasted lamb loin with salsa verde. The cellar is Italian and French, 300 selections.
Only you see this. What you ordered, what you'd order again, the table to ask for.
The Story
Known for
Chef Massimo Bottura's playful Italian concept, relocated from Downtown to The Moore building in the Design District. Chef de cuisine Bernardo Paladini. Seats 90. Lunch Tue-Fri, dinner Tue-Sat, brunch Sunday.
Deals
1 deal at Torno Subito Design District
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The Vibe
Massimo Bottura's playful Italian lands in The Moore's atrium under Zaha Hadid's Elastika sculpture — and it's the best version of his Miami concept yet. The tortellini (filled by a nonna he relocated from Italy) and the cacio e pepe with Florida citrus are the early signatures. Reopened December 1, 2025 after relocating from Downtown; the Design District location fits the ambition better.
What to Order
- Hand-filled tortellini in Parmigiano Reggiano brodo — Made daily by an Italian nonna relocated from Italy; filled with cured pork, Emilian rootsFine Dining Lovers
- Cacio e pepe with Florida citrus — Bottura's local riff — local citrus zest brightens the traditional Roman pastaThe Leftovers Miami
- Tagliatelle with wagyu ragù — Bottura's signature ragù adaptation; on the menu since the original Downtown locationFine Dining Lovers
- Sea bass stuffed with bacon — lemon emulsionWine Spectator
- Patagonian toothfish — bagna cauda foam, smoked trout roeWine Spectator
- Roasted lamb loin — salsa verdeWine Spectator
- Formality
- Smart casual
- Music
- Background Music
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