Chef Pasquale Carfora signs three menus that emphasize the beautiful Italian gastronomic traditions: one seasonal menu based on the availability of the period, one for special occasions, and one for business lunches. Among the most appreciated are those where dry pasta is the protagonist, cooked and served with a skilled hand, with condiments that take you on an authentic journey through the Italian regions. The “Vitello tonnato di Pasquale” is very good, a great classic served in a very refined version. The desserts are enticing and pleasant. The service is elegant but not stiff; the wine list curated by Elisa Leune and Martin van den Brink includes classic Italian and international references with a focus on the territory.

A dinner here is an opportunity to discover the story of chef Carfora, with origins in Lazio, a structural engineer who meets Elisa Leune and decides to follow his passion for wine, becoming a sommelier. Together they bet on Aroma.