The restaurant might be best known for its premium cuts from world-renowned butcher Dario Cecchini, but its oceanic offerings are just as impeccable. Start with the punchy Amberjack Crudo with coconut mist, jalapeño, dill oil, and citrus – firm, sweet and appetising. For the mains, the Westholme Wagyu beef hanging tender, rubbed with Dario’s signature salt ‘profumo del Chianti’, is incredibly flavourful, while the perfectly grilled Orata (gilthead seabream) that’s been dry-aged for three days showcases the chef’s precision and finesse. An unexpected standout is the deceptively simple Gnocchi, made here with sweet potato, and served with Taleggio cheese and sage butter.
The open-concept dining room is light and airy, thanks to floor-to-ceiling windows looking out to the hotel’s garden, and an expansive skylight. After dark, the mood turns sultrier, more intimate. Service can lean a little procedural, but is otherwise solid.
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