Melt-in-the-mouth San Daniele ham, fine local wines and a carefully selected menu of dishes from regions including Friuli and Sardiniaall make this cosy Doroduro restaurant a must-visit.

Roasted Guineafowl

The Helmeted Guineafowl is the best known of the guineafowl bird family. It breeds in Africa, mainly south of the Sahara, and has been widely introduced into the West Indies, Brazil, Australia and southern France.It breeds in warm, fairly dry and open habitats with scattered …

Gluten Free

We offer a selection of gluten free dishes for those who cannot eat wheat.

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Creme Brule


Creme brulèe, also known as burnt cream or trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold.

The custard base is traditionally flavored with vanilla, but is also sometimes flavored with lemon or orange zest, rosemary, chocolate, coffee, liqueurs, green tea, pistachio, coconut or other fruit.

The exact origins are uncertain. The earliest known reference of creme brulèe as we know it today appears in Francois Massialot's 1691 cookbook, and the French name was used in the English translation of this book, but the 1731 edition of Massialot's Cuisinier roial et bourgeois changed the name of the same recipe from "crème brûlée" to "crème anglaise". In the early eighteenth century, the dessert was called "burnt cream" in English.

In Britain, a version of creme brulèe (known locally as 'Trinity Cream' or 'Cambridge burnt cream') was introduced at Trinity College, Cambridge in 1879 with the college arms "impressed on top of the cream with a branding iron". The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook.