Here we are, back in the historic restaurant of chef Giorgio Locatelli, opened in 2002. The cuisine is very much traditional and boasts valuable technical level, even if on the last visit we found a tad of tiredness. The tortelli with pumpkin, butter and sage were not very incisive in flavours and not perfect in the pasta dough, the paccheri with gurnard and broken almonds were much better, spicy and tasty. Among the main courses, the baked rabbit with polenta and radicchio was a little overcooked. If you find it on the menu, we definitely recommend the liver, one of the restaurant's classic dishes. The service is alway very professional, full of attention. The wine list is very extensive, all in the name of Italy, with a nice depth of vintages and geographical maps to support the choice. Certainly, a bit of fresh air would also be beneficial, adding a few more small producers and new territories that have emerged in Italy in recent years.
Good Very good
Excellent
