Without a doubt this is one of the reference points for Italian cuisine in Bulgaria. Young chefs Ivan Iliev and Denislav Donchev bring to light fine ingredients with minimal and attentive cooking techniques. The products are from small local farmers and breeders, with a wide selection imports directly from Italy. The “farm menu” is emblematic of the place’s philosophy. Highlights include the Rabbit confit with Arrabbiata sauce and grilled vegetables, and the Organic beef tongue with celery cream. Interesting interpretations of Lasagna with fava beans and seasonal vegetables, crispy hazelnuts and cauliflower Béchamel sauce. The Cacciucco, a warming Italian seafood stew, is centered on the combination of octopus and polenta. The aesthetics of the dishes are simple but well cared for, as is the welcoming atmosphere of the restaurant enhanced by the very attentive service.