Italian cuisine starts with shopping and finishes in the plate. In a nutshell, this forms the basis of Cinzia and Gennaro’s work. They choose the best ingredients for their kitchen, which is bold enough to offer Galician-style octopus or sweet and sour prawn tails with ginger. Their cuisine is open to ideas that are not strictly from the peninsula, but the hand and style are thoroughly Italian. Vegetarian flans, brand-name pastas (Gentile, Campofilone), meat and fish recipes that conjure up images of Italy. More than 400 different wines: the big names plus a few, smaller, surprises. A modern, elegant ambiance with leather armchairs and picture windows.