In 1986 we just had a style that we wanted us to define ourselves: the non-stop staff training, the mise en place and the proper service, a light, balanced and healthy food, the high quality ingredients and a special care in the kitchen.

We didn't want to have a regular menu that we only had to change whenever the season changes. Instead we deeply thought how to understand and satisfy the needs of each client . Fit in whit our personal touch that today has defined us.