La cucina italiana has no secrets for Roberti Fani. After earning a Michelin star in his homeland, he has moved shop to the country town of Roeser. On the ground-floor of a rather ordinary residential complex, he has opened a cosy, stylish establishment depicted by seamless professional service and a first-rate sommelier. Chef Fani loves popping out into the dining room, to grate truffles for example. This seasoned chef unveils his immense know-how in a deceptively simple and effortless manner, while his brigade of young chefs add their own creative spin. You might taste warm shrimp in a cream sauce, a warm shellfish mayonnaise and a plankton cream. The chef may also treat you to a mouthwatering risotto of herbs, fried capers and a zest of citrus fruit. Do not be misled, the apparent simplicity of each dish is the result of a consummate command of textbook culinary techniques. What better proof that Italians do it better do you need?