Last things first - the dessert of hot homemade doughnuts - Bombolini - filled with lemon cream, chocolate cream and raspberry cream was outstanding. Leading up to that were excellent appetizers: Kale Beet with goat cheese, pistachios, pickled red onion; freshly steamed mussels in a white wine, garlic and tomato sauce. Mains: tender striped sea bass in lemon-caper sauce on a bed of melt-in-the mouth risotto; grilled veal and avocado scallopini, shoe-string frites and rapini. The meal was complemented by a Californian chardonnay which was very good.
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