The son of an Italian restaurateur and chef, Davide Giacomelli has long had a love affair with the culinary arts. Having worked in several Michelin-starred restaurants across Europe, the Sirmione native has developed his own take on “traditional Italian cuisine at its purest”. With a pizza oven near the entrance, one will no doubt be tempted into ordering a freshly baked pie. The pizzas are puffy, tender and crisp, thanks to their 72-hour fermented dough. The halibut alla puttanesca is moist and flaky in a punchy tomato sauce, while the slow-roasted skinless Duroc pork belly is tasty and succulent. Save room for the desserts, especially Luce’s very smooth homemade gelatos. Both the Luce-misu and Grand Cru e Nocciole with caramel hazelnut praline and frangelico are a superb end to the meal.