A wide selection, with few additional charges on a menu available for both lunch and dinner for €44; cuisine that keeps pace with the times while staying true to its foundations and the roots of a well-established tradition— that is the reason for its success and its enduring reputation in the government district: sea bream tartare with red cabbage, sea bass with artichokes, miso, and basil, free-range chicken with conchiglione and asparagus, and chocolate fondant with vanilla ice cream.
Chef
