Niko Romito, a chef from Abruzzo with three Michelin stars to his name, updates the classics of Italian cooking in a menu that really homes in on the produce and dares to go light (easy on the fat, limited sauces, steamed ingredients, rice starch for the breadcrumb coating etc). The saffron risotto with parmesan is subtle and does not weigh on the stomach, as is the magnificent veal cutlet alla Milanese, to be savoured in this elegantly sleek dining area that opens onto the interior garden.