In the Trespais restaurant, with Jenny Terler, in charge of room and cellar, and with Domenico Curcio in the stoves, the proposal is tremendously gastronomic.
The dishes, with a classic orientation, are presented as authentic creations, in terms of combinations, polychromy, aromas, textures and flavors that, together with the good taste of the environment, make a dinner an authentic feast for the senses.