Italian, leaning classic and generous: dorada al acqua pazza, seafood guazzetto with rosemary focaccina, smoked venison carpaccio with Pecorino Romano and Marsala, and artisanal desserts, ice creams and cocktails to finish.

An open kitchen and a street-facing pasta window, where the pasta is made in view, greet diners on the way in. The décor is deliberately romantic and old-world, with kitchen utensils and pieces brought in from Italy, New York and London, and there's a covered garden terrace. Bread and the aperitivo from the group's own bakery are €4, and terrace prices are 10% higher.

Starters run from a zucchini flower in tempura, eggplant parmigiana and vitello tonnato to stracciatella with mullet bottarga, beef carpaccio with wild asparagus, a carabinero mosaic and a lobster and king prawn salad. The pastas are the heart of it: tagliatelle with artichokes, gnocchi with stracciatella, pear panzerotti with gorgonzola, rigatoni amatriciana, pappardelle with partridge, oxtail ravioloni, a traditional carbonara, tagliolini tossed in a pecorino wheel, black spaghetti ai frutti di mare and bavette with lobster. From the oven come pheasant lasagne and duck cannelloni, alongside risottos of boletus and foie or seafood; mains include monkfish with artichoke, sole with Capri lemon, a Barolo and foie sirloin, the 'original' veal milanese and an Angus chuletón. There's also a table-side tagliolini with gin and caviar.