With its lofty, airy room, this long-standing hotel restaurant is a favourite among locals craving traditional Italian fare. The Italian head chef, who honed his skills in various countries, adapts his menu as the seasons change. Ask the servers about specials not on the menu, such as handmade tagliatelle alfredo with winter truffles and parmesan aged for six months – the bouncy noodles go down a treat with the rich, hearty sauce.