Despite the Italian name of this elegant restaurant, Marc Grislain’s style is far from restricted to the bel paese. He may be a fan of Mediterranean panache, but that doesn’t prevent him showcasing his mastery of classical techniques together with Asian notes. For example, he might flank a rare rib of steak with veggies such as cream of squash and ginger and a gutsy cooking gravy flavoured with smoky black tea. The sommelier and owner, Gaëtan Poels, can be relied upon to ply you with insightful wine tips to create the perfect pairing. Hats off to this establishment that is enjoying a new lease of life!