Whether coming from its own kitchen garden or the restaurant’s farm in Italy, the Pane e Vino philosophy is to use the finest fresh and seasonal produce. Daily arrivals from the farm ensure the restaurant offers the highest quality products with Mediterranean flavours. The weekly menus change according to the season, with current highlights including fresh asparagus for starters and seasonal desserts such as rhubarb crumble with banana and chocolate ganache. Neapolitan chef Mario Iadanza delights diners thanks to his traditional yet refined Italian cuisine with gourmet touches.