Bravi Nicholai,Fernando and Bro. Very good job. Michelin star well deserved.

Thanks as always for an excellent welcome. We were largely delighted, but with one signifiicant disappointment. Hors d'oeuvres delightful (pastrami beet, ravioli, and unctuous gougère) first courses also fine (goats cheese with riiavigotte, amazing eel parsley cabbage, and amazing tortellini). Sea bass beatifully cooked and garnished - I far preferred the (substitute) artichokes to the aubergines on the the menu. The severely overworked chicken - which two people chose - was a total disappointment: horrible, rubbery texture and flavourless (except in jus). A shock really after I have had such excellent guineau fowl on previous visits. Pear dessert and cheeses exquisite. Wines amazing as always. Although you have run through all the alberone I used to order the 2015 vegan opened up to be delicious. Please do somethinng about that chicken, thanks

I couldn't recommend this restaurant enough. The pork neck was simply amazing :D

As always - Par excellence !!