Housed in a converted mill, the intimate spaces of this elegant restaurant are furnished with antiques, and a traditional ceramic stove provides additional warmth in cool weather. The chef-proprietor takes pride in creative versions of regional recipes, including cosciotto di maialino arrosto con composta di mele e salsa senape (roast pork ribs with an apple and mustard sauce) and quaglietto disossata farcita alle castagne fatta al forno (roast quail with chestnut stuffing).
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