Overview
The cuisine of talented and passionate Eros Patrizi, a former pupil of Vissani, is acknowledged at a high level. Carefully selected local ingredients form the basis of his offering, with fast, traditional preparation and a few modern touches. From the menu, which features carefully presented dishes with balanced flavours, we recommend the crispy sesame cannoli with sour cheeses, ricotta and goat cheese tortelloni with reggiano cheese sauce and truffle shavings, lamb loin in a pistachio crust and, to finish, meringue and almond crisp with hazelnut cream and chocolate sauce. The ambience is cosy but pleasant and modern.
