We offer typical local dishes combined with the skillful workmanship ofour chef. The pasta as well as the pastries, are made strictly in house. Some of the dishes not to be missed, which have contributed on our success are: soft egg with fresh seasonal truffles, homemade tagliatelle with fresh seasonal truffles, guinea fowl with juniper and parfait al Bacio Perugina.
The restaurant also has an excellent wine cellar with over 5000 labels, whites, Reds, Spumanti, Rosè and Champagne selected with care and attention of our sommelier over the years. White Wines, Red and Champagne.
The Chef Claudio Ramacci has been in the kitchen for more than 30 years. Born in Gubbio September 18, 1959, he grew up around the stove gaining the culinary experience from his family, and meanwhile elaborating with creativity and research. An expert of fragrances and delicate flavors.