Grissini is convivial and unpretentious, much like the rich culinary heritage of Campania that it showcases. Chef de cuisine Valerio Giuseppe Mandile, who was born in Naples, favours an approach that does the simple things well. Popular dishes include the yellowtail carpaccio served with a chicory puntarelle, anchovy colatura and orange, and the traditional sharing-style Roman clay pot-baked chicken, served with morel mushrooms and potatoes. Enhancing the experience, the in-house mixologist can suggest a cocktail pairing, while the sommelier can draw on the wealth of wine-pairing options made possible by the two-storey Vinotheque cellar. Finish your meal with a coffee made via an authentic Neapolitan cuccuma pot.

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