Fiamma

At Fiamma, the experience is shaped as much by its cuisine as by the quiet confidence of the kitchen. The cooking channels seasonal produce rooted in familial Italian traditions through a contemporary lens. That philosophy extends to the room: an open kitchen, a wood-fired oven and warm plates create an unforced rhythm that allows the meal to unfold with ease. The carpaccio di verdure e frutti opens the palate with precision. Here, persimmon, beetroot and pomegranate are balanced by aged balsamic and truffle, resulting in a dish that is fresh yet grounding. The lasagnetta aperta della riviera is equally expressive; it layers shrimp, mussels and squid with gentle spice and sauces made for bread-sweeping. Meanwhile, the wood-charred costolette di agnello arrives tender and juicy—the lamb’s sweetness is lifted by pumpkin, pomegranate and a subtle briny note of sea urchin.