The 14th-century surroundings of columns, beams and barrel-vault ceilings are cleverly coupled with modern artwork and bright dining rooms in an atrium space spread over four floors. The menu demonstrates an innovative flourish in the kitchen, with dishes such as cannelloni stuffed with Iberian pulled pork, partridge with mushroom marinade, and trout with beets and fennel.
The low-key tavern downstairs is a great spot for multi-course lunch specials (€12).