This restaurant, which has been open for over 35 years, is marking time, with a slight lack of enthusiasm, both in the service and on the plate, even if the extensive menu still offers a reassuring presentation of Italian cuisine, with its pasta and carpaccios. A toque nonetheless, for the cuttlefish and asparagus méli-mélo or the filet of lean zucchini and cauliflower, before the affogato al café. An Italian wine list that brings a little pleasure.
Giorgio Giogianni Chef
