In a dining room arranged around an open-view kitchen, two young chefs serve modern, creative cuisine which combines local produce with ingredients from further afield and a focus on what’s in season. The most original dishes include risotto with rapini, hazelnuts and marinated anchovies – an interesting play on sweet and savoury that is enhanced by the fresh flavours of the marinated fish. The impressive wine list boasts a selection of 1 000 labels, including organic and biodynamic wines. Ask the sommelier for recommendations on the best pairing for your food choices.