Gusto Naturale

1220

Halfway between a delicatessen and a restaurant, this tried-and-tested concept comes into its own here in the hands of chef Marc Bernardi. The decor is well thought-out, the atmosphere bright and the chef, who is at home with Italian cuisine, is in his element making these fine ravioli stuffed with tasty asparagus, enhanced with wild garlic and a lovely egg yolk foam.