Timilìa

A charming little Italian restaurant run by a chef who hails from Lorraine but has Sicilian roots, and his Milanese partner. By no means fixated on the classic repertoire, the restaurant serves a tasting menu entitled "Scoperta della Pasta", which showcases their house-made pasta. Much care goes into dishes that incorporate top-notch, at times premium ingredients, many imported from Italy: fusilli with Brescia caviar, barba di frate and Piedmont hazelnuts; monkfish tail ravioli with hollandaise sauce; tortellini di Bologna stuffed with mortadella and Parma ham, topped with a Parmesan emulsion. With its pared-back decor, just a handful of tables, dark parquet flooring, white walls and colourful Abstract paintings, the interior is both contemporary and intimate. Excellent selection of local wines.