Angelo Aglianò, for many years Joey Robuchon’s sous chef, is the son of Rosario, a Sicilian fisherman. Away from the big hotels, he then chose to open his own restaurant, located in the heart of the Happy Valley neighbourhood. The restaurant-trattoria has a beautiful open kitchen that prepares contemporary Italian cuisine. The ingredients are of the highest quality including extra virgin olive oil from Sicily. We loved the marinated salmon in a spicy sauce with caviar, salmoriglio and avocado, with a perfect mix of textures and a finely balanced cardamom, fennel and pepper finish. Also noteworthy are the busiate trapanesi, typical pasta of western Sicily served with oysters and capers, dried cherry tomatoes, raisins, pine nuts and breadcrumbs. The wine list is modern, deep and has great structure. Reservations are highly recommended.