Whether in the vintage interior or on the terrace overlooking the Alzette, it is always a good time to sample some of Italy's finest exported trattoria cuisine. The welcome is warm and chef Leonardo de Paoli’s appetizers are hot off the plate and in your mouth in no time. The succulent lamb, tasty and crispy around the edges, with its beautiful broad beans and herbaceous mash, is a real eye-catcher. The veal, in its crunchy breadcrumbs, is accompanied by al dente cappelletti and a superb, lightly smoked broth. Don't forget to leave room for a whiz around the Ferrari-stamped cheese trolley.