Monika P

This restaurant is one of the most impressive I have ever been to. I especially liked the whole concept, history, you can feel the Italian vibe, old traditions. I really liked the service, it's especially nice that customers are served by one of the restaurant's owners, Giancarlo Camanini, you feel that he perfectly knows the features of cooking each dish from A to Z. Most liked dishes such as bread with oyster, pasta with yeast flakes, risotto with black garlic and undoubtedly the siganture dish - cacio a pepe, made inside the pig blader.