Cucina Cereda

A charming entrance through the courtyard, where in summer a few tables are set beneath the open sky, leads into what was once a sixteenth-century monastery. Inside, the atmosphere turns more classic and elegant, but the spotlight belongs entirely to the cuisine: excellent ingredients transformed with creativity (the staff’s recommendations on fresh arrivals are worth heeding), in meat and fish dishes that weave Italian roots with local touches, offered both à la carte and as a tasting menu. Among the creations that won us over: a creamy risotto with langoustines and lemon, paccheri bathed in fish soup, and to finish, “Mi piace il sole,” a Mediterranean dessert redolent of Sicily.