Alda, Piera and Tony opened this simple, welcoming family-style restaurant that has little in common with the all spaghetti and mandolins image of Italian restaurants abroad. While the setting offers few reminders of Italy, the food is decidedly far removed from the “international” style, characterised by sauces with everything, and focuses instead on homemade pasta and desserts, meat and fish (on weekends). The menu thus features traditional dishes with a creative touch, such as peppers in bagna cauda, pansotti with walnut sauce, crab millefoglie, and straccetti of beef fillet with mixed wild berries. The desserts are authentically traditional too.
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Excellent
