The building is a former Dominican monastery dating back to 1442, which also houses a boutique hotel. The restaurant, on the other hand, is decidedly modern and furnished in a minimalist style: light-coloured floors, mighty stone columns, vaulted ceilings and a room with a view of the wine cabinet.  The service is very efficient, attentive and friendly, and the cuisine reaches high levels. Among the most recommended specialities are palamita with fennel tarallo, burrata, salad, bell pepper extract, tarragon oil, and among the main courses the grilled snapper, its extract with saffron pistils, artichoke and provolone mousse.