With just a few tables and simple, modern styling, this restaurant is almost a little Fifties-style emporium, dominated by a large counter of cold cut meats and cheeses and surrounded by shelves stacked with wine and other specialties.
The cuisine is traditional and seasonal, reviewed each day and using only the most carefully selected fresh ingredients, which the chef Giancarlo Ussoli prepares with careful expertise. The meat and fish recipes have a decisive clarity of taste, and the desserts and sweets are simply irresistible.
