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A luxurious setting and a spread handpicked by an Italian chef. The pizzas are (obviously?) the first port of call. The wood-fired base is crisp and perfectly sets off the light mozzarella and tomato sauce base with lovely toppings. Sample the simple margherita with just basil or a quattro formaggi with provolone, gorgonzola, parmesan and fontina. The one with Chilean sea bass, beetroot and crab raviolo might be the most expensive, but makes for a fine indulgence. The pastas pretty much inspire several rounds of finger kissing (the lamb agnolotti with green asparagus and mushroom or spaghetti with pesto and potato, please), and the mains span duck breast in balsamic, pork belly in a bay leaf reduction, pork chops in a chorizo sauce with artichokes, Milanese-style crumbed chicken, and lamb shank with gremolata and saffron risotto. Sides of carrots with roasted garlic and herbs, or one with steamed string beans are fresh and healthy.