THE ROOSEVELT

A very good restaurant led by the Italian chef Edi D'Astolto, a former student of Ducasse and Marco Pierre White. It prepares a current kitchen based on quality local products. Its theme, the shared dining for a unique experience. In the summer, the action is around outdoor furnaces and barbecues. A beautiful address not to be missed. The framework, vintage and well-kept, adds value to the culinary experience.