A culinary concept distributed on three levels, a formula that is no longer innovative but that still works, with different proposals depending on the space. The most interesting seems to be the Locanda, which occupies the ground and second floors, with a decidedly Italian imprint. Essential furnishings, carefully decorated and informal, makes you feel immediately at ease. In the kitchen Clayton Bell and Vittorio, the property belongs to Michele Mirotto and Luciano Previtera, same of Rialto. Top-level ingredients, essential flavours, immediately readable dishes, from spaghetti with tomato, to ravioli, from veal chops to barbecued lamb. It’s worth stopping even just for a plate of cured meats or tiramisu.