Situated in a hamlet of Foligno criss-crossed by springs and streams (UNE is the word for water in the old language of Umbria), this restaurant occupies a 17C mill. The dining room has retained all the rural and romantic charm of the original building, which was once used for the milling of cereals and later for the production of olive oil. Today, young chef Giulio Gigli brings a touch of modernity to the restaurant. Having gained experience working in Italy and abroad, he creates elaborate and personalised dishes from local produce, most of which is grown and raised within a 20km radius of the restaurant, as well as occasionally more exotic ingredients, showcasing his dishes on two tasting menus. The wine list follows the same philosophy as the cuisine, featuring local labels alongside bottles from elsewhere in Italy and further afield which are sourced from small wineries with a focus on organic, biodynamic and natural wines.