Dilia has established itself as a fine, refined address where Italian-inspired cuisine unfolds with technical mastery and measured creativity. The menu, based on seasonal produce, offers tasty, well-balanced dishes, supported by precise execution: artichoke tortellini with rhubarb romaine, bottarga and shiso dashi, a refined starter full of character; brill with melting flesh, green asparagus, agretti and elderberry beurre blanc; lamb, fava beans, cockles and maritime herbs in a subtle terre-mer; rosemary-cherry panacotta confit a hair below. The warm, intimate atmosphere is conducive to sharing, even if the proximity of the tables and the raw decor could do with a touch more sophistication to perfect the experience. Service is attentive and professional, while the wine list, rich and coherent, testifies to true savoir-faire. Solid value for money for a pleasant dinner that confirms the talent of this house.
Chef
