High-end Italian cuisine led by Chef Paolo Ambrogio, who creates modern and authentic dishes rooted in a masterfully executed tradition, emphasizing freshness and a certain simplicity without pretension: gravlax trout with tzatziki, octopus salad, pappardelle with ragù, pollock with wood-fired grilled lettuce and miso. A masterfully executed menu, perhaps a bit less flamboyant these days, but technically very solid. We finish with a lemon and apple frangipane tartlet, and the wine cellar is very well-stocked.
Paolo Ambrogio Chef
