The lunch menu offers seemingly simple pasta dishes, but they come with a twist like Black Tagioloni alle vongole or a truffled potato cream soup with with fried parma ham.
The summer menu invites you to sample veal carpaccio with chantarelle and ground buffalo cheese or grilled sea perch with thyme on a bed of sea fennel. The desserts offer a refined finish with a soufflé of white chocolate with glazed cherries.
