This is an establishment that never seems to age, just like its owners. The secret lies in the constant and unfailing attention to detail, whether in the cosy setting of the dining room or on the picturesque waterside terrace. Among the countless appetisers prepared by chef Mosconi, we chose a cracker with anchovy butter, which floods your palate with its sweet and powerful flavours. It was followed by linguine with marinated sardines and olive oil al limone, a perfectly delicate combo. We mustn't forget to mention the incredibly pearly brill, which, despite being roasted, came with a crispy and delicious skin. The highlight of the show are the desserts! With the caper and salted caramel ice cream, we were enchanted, with the passion fruit and coriander mangoes, we almost shed a tear, but with the kiwi with timut pepper, we were driven wild with happiness. All this almost make us forget the perfection of the wine pairings by Olivier Petit, a true pillar of the house for nearly 20 years, whom we have proudly crowned "Sommelier of the Year 2024".