This reasonably priced auberge is the fiefdom of Angelo and Viviana Citiulo. In this resolutely modern setting of glass, wood and concrete, the cuisine continues to have a foot in Italian cuisine but also has a more global feel thanks to dishes such as soft-shelled crab with a cauliflower and yuzu couscous, and confit of suckling pig with raspberries, spring onions and peppers.
- MICHELIN guide inspectors
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