Since last year, the restaurant has improved slightly again. Italian chef Massimo Attanasio has further enhanced his menu with more modern techniques and creations. However, the true typical Italian atmosphere, supported by honest cuisine, still reigns here. His philosophy is built on traditional Italian values and family. Therefore, all recipes are homemade, made from ingredients directly from Italy and supported by a well-composed wine list that will please even the most demanding connoisseur. He prepares Neapolitan-style pizza (48 hours of dough fermentation) to be as original, makes his own pasta and delights meat lovers with the Kobe offer. Vitello tonnato in his presentation is famous and his pasta variations also taste great.
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