Created by Iacobucci, who previously made a name for himself at Castel Maggiore, this Romagna-based venture is set within an elegant villa that many enthusiasts will remember as the historic home of the two-star Magnolia restaurant, which has now moved to Longiano. In refined and welcoming surroundings, enhanced by an elegant outdoor dining area beneath a cool pergola – ideal for the warmer months – the resident chef, Marco Garattoni, creates contemporary cuisine characterised by great technical precision, the result of experience gained in high-profile restaurants. His dishes, which are also carefully presented, focus on balance, colour and an immediate, often mouth-watering appeal, with a predominance of fish dishes alongside vegetarian options and meat dishes. Among the signature dishes, alongside the famous triple-risen babà — light as air, aromatic and simply impeccable — the unmissable ‘cuttlefish and peas’ also stands out, served in four different ways (raw, fried, grilled and in a ragù), a compelling example of technical skill and creativity.