Rafele

Chef Raffaele Ronca’s kitchen pairs classic southern Italian flavours with unexpected details. While the menu highlights wood-fired pizzas and traditional desserts, the pasta selection can surprise; the kitchen occasionally employs unusual recipes, such as a carbonara prepared with shallots or onions. Diners can expect well-made cocktails alongside plates like mushroom and sausage pappardelle. The atmosphere balances lovely decor with a relaxed tempo that is lively but rarely crowded, extending to a patio that is enclosed and warmed by heat lamps in cooler months.