Loxalis

1320

With Davide Boccolini in the kitchen and Angelo Vaccaro in the dining room, it gets going, only naturally, with delicious, perfectly cooked fettuccine, coated in a buttery Amalfi lemon sauce. As for the squid stuffed with king prawn couscous and seasoned with a basil and lemon sauce, it is accompanied by crispy yet melt-in-the-mouth squid ink arancini. Although some brasserie classics adorn the menu, the new chef’s touch is making more forays into the Mediterranean. One more point and the first chef’s hat goes on.