Born in Basilicata in southern Italy, chef Antonio Salvatore’s profession has taken him all over the place from Spain and England to Russia – where he met the new owner of Rampoldi. In the former cigar lounge, he has master-minded a tailor-made setting (only five tables), where he meticulously rolls out top-notch contemporary Italian cuisine. Unsurprisingly, the sourcing is first-class and the chef draws on small-scale producers from around Menton and San Remo, together with some ingredients imported from the south of Italy. A few examples: bottoni di vitello tonnato; cabri dodici ore; texture di cioccolato… Meanwhile, the brasserie features a handful of updated classics.