All'Enoteca

This former kindergarten has been converted into a restaurant with wineshop and trattoria on the ground floor and a fine dining restaurant on the floor above. Davide Palluda culinary philosophy trend towards simplicity, and he believes that each dish should only contain ingredients that are absolutely necessary. The approach spans the menu from a large selection of amuse-bouches on offer through the desserts. His rabbit finanziera, for which each ingredient is cooked separately, is an excellent example of his philosophy. The wine list is deep and affordable.