“Cooking is a love story. You need to fall in love with the ingredients and then of people who cook them.” Alain Ducasse
Sabato, Rosetta and Bruna have given way to Marcello for some years, who with great passion and professionalism continues the work started in 1976.
Characteristic elements of our cuisine are experience, skill, passion and innovation, not only for the use of ingredients of the highest quality but mainly thanks to the imprint and the teachings of the old guard expertly reinterpreted by Marcello’s histrionic stile.
Desserts deserve special mention, the true flagship of the Restaurant, which is impossible to describe, only an experience to enjoy!
All the dishes of our cuisine as well as the combinations with wines or the care of our well-stocked wine-cellar wisely and professionally managed by Maurizio, careful and passionate sommelier, are the result of passion, sophistication and at the same time great attention to tradition and territory.
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