Since 1965 our restaurant is a landmark in the capital for lovers of good food.

The seriousness with which we dedicate ourselves to our work has distinguished us in a city where food supply is increasingly homologated and where to go to the restaurant is becoming more and more a reason for distraction and less and less an opportunity to enjoy good food.

To return the “restaurant” speech to more concrete values, we would like to tell you a bit about us and our way of interpreting the service of catering.

We only use extra virgin olive oil for cooking and extra high-quality peanut oil fries.

The Parmesan Reggiano is produced by a craftsman well-known by the most important Italian restaurateurs.

The pizza is seasoned with real mozzarella and not with bacon from industrial cheeses.