Within a refined design hotel, the chef’s gourmet offering is served exclusively at dinner, either in the elegant dining room with soft lighting or at the friends’ table in the kitchen. The culinary direction is firmly Italian, showcasing the country’s iconic products: from land-based dishes – such as lamb with escarole, anchovies, and licorice – to seafood preparations, including a standout Carnaroli Gran Riserva risotto finished with smoked buffalo ricotta and topped with red shrimp tartare, black truffle, and anchovy essence. Equally indulgent is the dessert chapter, with offerings such as pears poached in Sauternes, accompanied by almond gelato and salted caramel cream. From 6 p.m., guests may begin the evening at Bulk, the hotel’s mixology and food bar, which extends outdoors in warmer months, a perfect prelude to dinner.