Divided into several dining rooms with elegant tables enhanced by the absence of tablecloths, the chef proposes an intelligent and flavourful interpretation of the typical produce of Castelli Romani, beginning with freshwater fish such as perch, whitefish, eel and pike, as well as various meats, for instance lamb. Technique and terroir are at an excellent level, imaginative yet without excess, making this an outstanding choice for those in the area.