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  • My friend brought me here as a surprise. We were promptly seated at the wine bar, even though we didn't have reservations. We started with the carpaccio piemontese. This was my favourite dish of the night! The balconville apple cider vinegar added the perfect burst of flavour to compliment the cinnamon cap mushroom and fermented garlic. After that, we had our salumi. We chose the bresaola and two others that I've forgotten the names of. But all of them were delicious and came with a side of daily preserves. Then we had the cervello, which was lamb's brain with Sicilian caper agliata. It was an interesting texture contrast between runny and crunchy. A definite must try! Then I had the spaghetti al Nero di maiale, which was hand-cut pork blood pasta with smoked burrata cheese. You can taste the smokiness in the cheese. We also had the agnello arrosto, which was lamb loin with sheep's milk ricotta, porcini and churned seashore honey. The honey was the best part of the dish and I would've missed it if my friend hadn't swiped a bit for me. We finished the meal with nectarine sorbet. It was slightly sweet, which highlighted the nectarine's natural flavour. Then we had a shot of limoncello as a digestivo. It was served perfectly, the glass was chilled too. The service was very warm and friendly. I suppose it helped that we sat at the wine bar, where all the servers passed by. Overall, I'll visit again because of the food and the staff.
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