Mirko Febbrile is one the most creative and curious chefs we met outside of Italy. In his boutique restaurant there’s space for true experimentation and blending of flavours. A handful of seats, with good distance between tables and an open kitchen which is minimal. Everything is played on high temperatures, with the use of the Josper oven for finishing dishes on the fire grill. Among our tastings, we remember a sumptuous scampi, with walnuts, broad beans and coconut, a beautiful play of savoury-toasted notes. The spaghetti with sea urchin and caviar are a must. The new Challans duck confit with Tuscan garlic and black trumpet mushrooms is equally excellent. Sublime ingredients, from the taste of the tomato to the homemade olive oil in Beppe’s Apulian properties. The interludes offered are also very good. The wine list is not encyclopedic but good. After dinner, enjoy the upstairs terrace with a refreshing cocktail.