Tivoli

A polished space, enchanting in its subtle, timeless charm: old wood and warm textures make the atmosphere romantic. The service matches perfectly. This is the domain of Graziano Prest, a chef skilled in selecting fine ingredients, both meat and seafood, but above all in authoring dishes whose common denominator is intensity of flavor. Two excellent examples of recent dishes proposed are the Alpago lamb tortelli stewed with grilled prawns, served with a broth of fermented peppers, and venison fillet in a fenugreek crust, served with a potato and black truffle goat cheese casserole. It goes without saying that the classics never disappoint. Their wine list, international in its reach, has plenty of outstanding options.