This multilevel, marble-clad, and softly lighted intimate setting is perfect for enjoying a menu that embraces the whole Mediterranean region and pays respect to vegetarians and organic farmers. Trust the daily set menus, especially if they include a carpaccio of swordfish with Pecorino cheese, octopus and mussels prepared in a traditionally Moroccan tagine (clay pot) and served on a bed of arugula, or a dish employing pasta, which, like the bread, is made on the premises from only organic ingredients. Reservations essential.