La cucina italiana has no secrets for Roberti Fani. After earning a Michelin star in his homeland, he has put down his roots in the Luxembourg village of Roeser, where he demonstrates how far his cuisine has evolved. On the ground-floor of a rather ordinary residential complex, he has opened a snug, stylish establishment, in the company of a seamless professional front-of-house team and a first-rate sommelier. Chef Fani is a seasoned chef who deploys his immense know-how apparently effortlessly in the kitchen, while his brigade of young chefs adds their own creative spin. You might taste classically crafted pigeon, flanked by a big-boned gravy and then paired with pieces of panettone, confit citrus fruits and a pistachio cream. However, you will be equally entranced by rich, unctuous tagliatelle simply paired with egg yolk, cooking juices, parmesan and the heady aromas of white truffles. Simply divine! Do not be misled, the apparent simplicity of each dish is the result of a consummate command of textbook culinary techniques. What more proof that Italians do it better do you need?