Massimo, the master of espresso, runs this little place which is connected to an unremarkable garden centre. He uses the same approach to making coffee as the 'slow food' movement; quality results require quality ingredients, skill and time. Obviously an espresso pull still only takes about 22 seconds, but the care in the preparation and serving shows in the end product. I'm a bit of a sugar junkie, but I never need to add it to his espresso shots.
Go there once, and you will always return.
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