Solid and sympathetic. The bond between Renato Rizzardi and Sergio Olivetti, passionate workers and longtime business partners, is exemplary of what a good collaboration should be. The former authors classic cuisine that doesn't get lost in technicalities but rather aims to highlight the attributes of the ingredients used. The latter manages the dining room and a down-to-earth wait staff (present but never suffocating), while also selecting oenological gems that contribute to the pleasantness of the experience. Alongside the three tasting menus (35, 55 and 70), they offer appetizing dishes like cod praline creamed with cuttlefish ink, served with beetroot chutney and Matcha tea sorbet, or tortelli with venison sauce and a "drunken" asiago puff pastry with Torcolato.