Bistrot by name, but in fact an excellent gourmet restaurant, this is the flagship establishment of the Vaiani family, highly professional restaurateurs and true masters of hospitality, who have entrusted the kitchen here to the talent of chef Andrea Mattei. This collaboration has consolidated the style of the Bistrot over the years, maintaining a balance between tradition and modernity, with the quality of the ingredients setting the standard.
The establishment’s reputation is linked particularly to the excellence of its fish, largely sourced from the Tyrrhenian Sea, but equally interesting is the use of two wood-fired ovens, thanks to which the chef creates extraordinary baked products and dishes with a unique character. Worth mentioning in this sense is the unmissable rosemary lobster with beans and herring roe, a dish that makes the most of wood-fired cooking to bring out its aromas and textures.
At lunchtime, a smaller, more casual selection complements the main menu, without compromising on attention to detail or technical expertise. Completing the experience is a wine cellar of great prestige: nearly 2,000 carefully selected labels, with a special mention for the rich selection of Champagne and Burgundy wines.