In an elegant residential neighbourhood, Tano Simonato's restaurant welcomes guests with modern design and a refined atmosphere, a prelude to cuisine that tantalises the senses. Italian tradition is clothed in creativity in the dishes: the famous “tirami su” made with cuttlefish and potatoes releases marine aromas and velvety notes, while the honey-glazed pigeon, baked in salt, delights the palate with contrasting sweet and savoury flavours, accompanied by spinach and savoury cherries. Tano sees food as a source of pleasure and enjoyment: the chef comes to the table, tells stories and suggests pairings, with every glass of wine becoming part of an experience that seduces all the senses.