Housed within the elegant Arborina Relais hotel, this restaurant boasts modern, bright and stylish rooms, although the main attraction here is the exciting cuisine in which different culinary styles and techniques are showcased in every dish. The new Neapolitan chef Fernando Tommaso Forino takes inspiration not only from Piedmont but also from elsewhere in Italy, occasionally including playful influences from his native region. Examples include scapece-style beetroot served on beetroot-marinated venison, accompanied by a savoury maritozzo bun filled with venison civet and caramelised onion cream. The whole menu has a no-waste focus, with all parts of the ingredients used, even the fish bones. Meanwhile, the bistro-style “The Lab” (also open at lunchtime) serves slightly more traditional cuisine.