Thirty vintages of Sassicaia on the wine list are enough to make you understand what kind of inventory Roberto Galetti has built over time, with millesimes that date back to 1937. We returned to visit this historic venue which also boasts a beautiful counter where guests can enjoy perfectly mixed cocktails, among the best in town, or order a bottle from a collection of 12,000. Antonio Valentini, Wine Director & Restaurant manager is a perfect host. At the restaurant guests can choose between two menus, one classic, the other innovative. We tasted a prawn tartare with hokkaido sea urchins and caviar, and then the war horse of the house: ossobuco alla Garibaldi. Great drinking, even by the glass.