A refined restaurant where the design plays with tables and seating of varied, original craftsmanship, yet it is the cuisine that captures attention, thanks to the talent of Filippo Moriggi. The starters are the calling card: an exotic-tinged journey that surprises with the fish bao, a soft steamed bun also available with BBQ sauce, or with the empanadas chilena, filled with white Sorrento scamorza, shrimp, and coriander-cumin mayonnaise. The journey continues toward more familiar flavors: well-executed pastas and risottos, fish dishes, and Bergamo lamb, leading to desserts that play on the freshness of gelato, served simply or affogato-style, for a light, flavorful finish.