Restaurant Manager: Roberta Cumerlotti. Roberto Villa, Chef.
Especially seafood cuisine, without forgetting the products of the hinterland. Raw seafood with purple shrimps from S. Margherita; Paccheri with Mediterranean blue lobster; King krab in steam. In season, land dishes paired with white truffles from Alba. Fresh pasta, bread, focaccia and desserts are homemade: exquisite dark chocolate mousse; Rose parfait with blueberries and raspberries. Award-winning wine list with more than 650 national labels and some goodies from around the world.
Private room for dinners, events and business lunches. Environment renovated with elegance and refinement.