Restaurant Managers: Marien Triscari, welcome and sommelier; Ilenia Ingrillì, welcome and dining room maître.
Refined and creative cuisine with an eye to tradition. Gourmet cuisine. Homemade pasta with Chianina igp ragù, semolina malfatti (typical) with pecorino cheese and seasonal mushrooms; tagliolini with truffle. Game in a creative way. The main dish is the Chianina in three consistencies: sliced, stewed and tartar with grated truffle. Also fresh fish dishes, which varies according to the season. Traditional cakes to which a creative note is always added. Wines: red and white Italian Franciacorta and foreign wines. Distillates.