Restaurant manager: Stefano Malagoli, Chef Patron and his wife Gessica. In the room Mauro and Rita the Chef’s parents.
Gourmet cuisine with great attention to raw material. Crudity of white fish and shellfish. In autumn, truffle from Panfilia’s wood. Unique dishes on suckling pig or goose foie gras. Homemade bread, breadsticks and stuffed pasta; 18 flavours of ice cream and sorbets, pastries, chocolate, Easter eggs, panettoni and doves with mother yeast. Wines: over 250 national labels and over 100 distillates.
Open for 23 years.