"We don't want to make a fortune here! But to enjoy ourselves and treat our customers": such is the ever-generous philosophy of Bruno Cirino and his wife. They propose "kitchen garden cuisine" (neither meat nor fish), sourcing ingredients locally from small-scale producers who set the bar high, cooked by an enthusiastic chef who trained with Jo Rostang, Roger Vergé, Jacques Maximin and Alain Ducasse. His wife, a passionate sommelier, suggests sophisticated food and wine pairings. Authentic dishes and a place that reflects the warmth and friendliness of the hosts who welcome you.
- MICHELIN guide inspectors
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