Chef Justin Flit runs the kitchen, keeping the food simple and aperitivo-scaled: raw bar items, charcuterie, salads, and neo-Neapolitan pizzas made with local flours that get a 24-to-48-hour cold fermentation. A burger makes a limited, sell-out appearance on the menu, and housemade gelati, spun daily, along with sorbet, close things out.
The cocktail program centers on a house Milano-Torino blend that anchors ViceVersa's negroni family, including a signature Chocolate Boulevardier, alongside other modern aperitivo drinks built around Italian spirits, vermouths, bitters, and amari.
Michelin selected ViceVersa for its 2026 guide.

