Set up in the cellar of The Grand Hotel the venue hasn't changed noticeably in the last 20 years. It has a narrow passage way set up with tables for two opening into a comfortable room with larger cloth covered tables.
Meals are served to the accompaniment of opera played quietly in the background. A nice change.
Warm crusty bread and oil arrived early.
The meal started with ox tongue served on mayonnaise in a crisp tart base with salsa verde and capers giving a very nice flavour to the dish.
This was followed by Port Lincoln mussels in an organic tomato sauce. The mussels were plump and tasty, every on open and perfectly cooked, again very well seasoned.
Feftuccini with duck liver in a white sauce was a mild dish the liver exceptional.
The main dish was osso bucco in a rich sauce. It came with risotto which I would have liked cooked for another minute or two, asparagus, red and yellow peppers and onion. Stefano said, "It's Italian" clearly that's how he wanted it.
Dessert was a vanilla panna cotts with a raspberry coolie and a slice of mango.
I enjoyed a local vermentino which matched the food very well, especially the osso bucco.
Comments: This must be the best restaurant in this region. The food is very well prepared, excellently seasoned and flavoursome.