The all-day restaurant is split between two levels. The ground floor houses a dining room with plush, orange velvet chairs, a white marble bar with blue velvet barstools, a forest green banquette and flower-covered lattice that peeks into the kitchen. The second floor resembles a pergola covered with vines and hanging flowers. The walls are paved with stones and dotted with authentic window shutters, bottles of limoncello and hand-made ceramics. The seating and banquettes -colored mustard yellow, royal blue and teal - look back into a Forza Forni wood-burning pizza oven.
Executive Chef Antonio Salvatore - previously at Michelin-starred El Chaflán in Spain - oversees the famed Monegasque institution Rampoldi. The menu showcases Salvatore’s upbringing in Basilicata and neighboring regions. Expect Naples-style pizza and hearty and rustic dishes from Southern Italy.
Carpaccio di Polpo - octopus with arugula, cherry tomatoes, capers and Taggiasca olives; Bolognetta pizza topped with Mortadella, burrata and pistachios; Trancio di Salmone - wild salmon with saffron risotto; and the signature Basilicata dish Agnello alla Lucana, roasted lamb with potatoes.