Nevertheless, after dining here, the probable reason to return remained the venue more than its food.
We came primarily for their pasta, and decided to try their seasonal “Tajarin” - homemade Tagliolini with aged Parmigiano fondue veal reduction truffle butter, topped with shaved Alba white truffle.
The “chopped” pasta had a clean cut al dente bite that was nicely flavoured and complemented with the seasonal white truffle.
We also tried their pan seared Black Cod which was certainly an exquisite cut to savour.
While the qualities of food, service and view were probably what identify this place; we weren’t especially fond of the taste to find it memorable. While taste could be subjective, the beautiful view was what many would agree in common.