Menu
“Total concentration under pressure distinguishes the best chefs and as the service peaks, everybody is pushed to the limit”, says Chef Gianni Spiga.
The menu at Villa Doria changes regularly and is seasonal.
. It can offer anything from “Pappardelle con funghi di bosco e olio di tartufo” to “Branzino grigliato al pesto e pomodori canditi”, “Asparagi grigliati con rucola e parmigiano” and “Cotolette d’Agnello arrosto con carciofi”.
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