Adjacent to beautiful Piazza De Ferrari, a venue with intimate and elegantly furnished spaces sees the brilliance of young chef Daniele Rebosio. Drawing inspiration from the territory and ancient local traditions—as with sbira, a tripe served in a savoury broth—the chef propels with creativity into modern recipes ripe with imaginative flair. At ease handling both meat and fish, sometimes cooked together and presented in tasting menus or à la carte offers. A captivating female-led service adeptly advises on wine choices.