A refined Italian experience inside the Four Seasons Hotel, with beautiful views out on the Red Square. We are in the realm of chef Christian de Nadai, of Treviso origin, who has dedicated perseverance and quality to his work here since 2015. Good opening appetizer, both the focaccia and the intensity of extra virgin olive oil, juicy olives and oil preserved artichokes. We enjoyed the ricotta ravioli on a Parmigiano mousse, the delicate branzino with pak choi, olives and black truffle. Christian has an excellent hand on risotto and could not be otherwise given his DNA, so be sure to order some. Wine list with classic labels, well structured and graphically supported. The service is in tune with the offer.
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