Having eaten around Europe and especially in Italy Signor Franco knows what he's doing in the kitchen.
But before we get to the food the front of house is worth a mention. Slick, attentive without being too invasive, with the reassuring confidence one sees in well trained Italian staff. In other words, everything flowed as it should.
For me there are 2 questions to be answered when gauging the quality of such cuisine; can they cook pasta properly, and can they give it a modern twist without losing touch with its classical roots? The answer to both is a resounding Yes.
We tried the pappardelle and fettuccine and both were perfect, just on the point of al dente. The sauces were heavenly, if anything a little too generous in quantity but we're splitting hairs now.
My wife had some good calamari, yet the star of the meal was the veal, cooked medium rare ( is there another way?) on a griddle so the softness is retained yet combined with little flecks of carbonised yummyness.
Desert was fine in the form of a shared creme brûlée; again generosity was overplayed just a tadd, this time in the amount of vanilla, but that's a such a rare thing to find its almost worthy of applause rather than criticism.
All was helped with a good Frascati some very fine coffee.
The bill was what you'd expect for the skill, freshness of ingredients (the porcini mushrooms will be a lasting memory) and slick service; if one has the full emersion of loveliness then it's a special celebration destination, however any excuse to visit this place should be seized, as one of the top Italian restaurants outside of London.