A must for gourmets and connoisseurs of the art hand stretching dough with a rolling pin. The daily commitment of Valentina and Michel makes the tagliatelle al ragù, the tortelloni burro e oro (a velvety butter and tomato sauce, a touch of shallot and red wine reduction) truly unmissable. Flavours not taken for granted not only in the first courses, so think duck breast confit, strawberry flambéed with port, crispy pork belly with fermented chestnuts, praise to santa clara, chocolate mousse with porcini, hazelnuts and beetroot. Friendly and competent service.
Good Very good
Excellent
