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"My philosophy: To share, value the work and create cooking values. Cooking is an art that brings people closer together. For me, conviviality, sharing and bringing people together are key to creating a successful dining experience."
Menu 175 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Gourmet restaurant: lunch from Sunday to Thursday, Monday evening, Sunday evening.
Hotel/“San Felice”: from mid-December to mid-February. Gourmet restaurant: from the beginning of December to mid-February.