Commanding an impressive bird’s eye view of the city, the décor is equally stunning with large chandeliers and two water fountain sculptures. If that isn’t enough distraction, foodies will enjoy the open kitchen where chef Pino Lavarra and his team work their magic producing innovative dishes such as sea tiramisu, cereal on red prawn carpaccio with Prunier Saint James caviar and parsley crème and pastas such as fusilli with chicken tomato sauce and provolone cheese.

Mains of pork saddle with plums, onion leek and cereal and tuna ventresca with pickled vegetable salad and black garlic are also worthy, as are the desserts. There is a good choice of wines.

Signature dishes

Sea tiramisu