An innovative multi-venue restaurant concept, curated by architect Luigi Fragola, based on three distinct dining areas- restaurant, osteria and pizzeria- each with its own menu and atmosphere. Mediterranean-style gourmet cooking, among the must-tries are Angus beef filet and Torcicoda crumble. There are special menus for coeliac and vegetarian guests, the wine list includes nearly 300 labels. A suggestion? Book the big backlit onyx table giving onto the inner courtyard and garden: it is the ideal place for an important dinner meeting in a very intimate setting.