Inlaid marble floors, a blue-sky dome, and murals depicting Italian scenes decorate this quiet restaurant, which has an open kitchen. The long menu offers well-prepared northern and southern Italian cuisine such as semolina-crusted fillet of salmon, veal shanks braised with vegetables and white wine, seared sea scallops with terrine of porcini mushrooms, and oven-roasted spring chicken with marinated eggplant, buffalo mozzarella, and oven-dried tomatoes. You might start with the creamy five-onion soup, served in an onion with a mascarpone and fontina crust.
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