The food was very good, clearly an attentive kitchen staff- open fire is their concept so everything has a charcoal or "burnt" taste it it. Their house focaccia was a quite dense and nothing to write home about but the other dishes were tasty and beautifully presented with many elements giving them layers of flavour. Their venison was fantastic. I thought it was quite overpriced and maybe it was an off night for the staff but they didn't seem to be the most attentive servers. They had some very nice wine suggestions to pair with our meal.