Restaurant managers: owner Antonio Santini; the kitchen: Nadia and Giovanni; responsible for booking service and general organization: Alberto Santini.
Tench soused in card, bittersweet rabbit saddle, “tagliatelle” with hare in civet, rice with roasted quail, barbecued eel, duck in balsamic vinegar. Wines: top quality cellar richly supplied, brandies.
All credit cards are accepted. Marmalades, jams and bread are home-made.