Went to this restaurant because it was recommended by the hotel clerk. Started with a very tasty appetizer of ceci triangles and caponato which was enough for two and well presented. Then had gnocchi in a creamy bechamel sauce with very aromatic black truffle shavings and tagliatelle made from chestnut flour with a sauce made with porcine mushrooms and speck. Both dishes were spectacular and plentiful. We would recommend this ristorante without reservation. read more