An air of refinement infuses this dining room, thanks to a Murano chandelier, stylish diners and everything in between. No wonder it's where affluent tourists and locals come to celebrate special occasions. From the moment that champagne cart arrives to the last bite of the guéridon’s mignardises, service is wonderfully paced.
The menu unfolds as a series of compositions that are laser-focused on product; say a petite bowl of perfect chanterelle mushrooms arranged with shaved ribbons of celtuce and slicked with lardo. Pasta has always been the chef's forte, and newer creations have included a daring twirl of beet-red artisanal spaghetti with Tsar Nicoulai caviar and sturgeon crema or a divine bowlful of agnolottini verdi filled with smoked squab.