It was 1970 when Aurelio Dariz’s dream came true: opening a restaurant where he could be the king of the kitchen. Today the restaurant is run by his son Luigi who has learnt all the secrets of the job from his father. The restaurant has earned entries in several food guides such as Gambero Rosso, Michelin, Veronelli, Gola in Tasca and Class. Luigi loves to offer traditional but revised recipes from the counties of Alto Adige and Veneto. Being an expert sommelier he offers more than 400 different wines. He also recommends homemade desserts such as cinnamon mousse with warm pears and wine or passion fruit bavarese with croccante.