Grissini exudes conviviality and a lack of pretension, mirroring the rich culinary heritage of southern Italy’s Campania region. Chef de cuisine Valerio Giuseppe Mandile, a native of Naples, emphasises doing simple things exceptionally well. Popular dishes include salt baked beetroot with sea asparagus and mustard citronette, and the traditional Roman clay pot-baked chicken, shared with morel mushrooms and potatoes. The experience is further enhanced by the in-house mixologist’s cocktail pairings and the sommelier’s selection from the extensive two-storey Vinotheque cellar. Conclude your meal with a coffee brewed in an authentic Neapolitan cuccuma pot.