Devotees go a bundle on the quality of the ingredients at this chic and newish Italian kitchen where Piedmontese chef Francesco Gava dishes up simple but authentic, traditional Italian grub with a contemporary flourish. Pasta with white Alba truffle, carpaccio, beef tenderloin, baby squid with fried zucchini or spaghettini alle vongole, all the classics are there. For main, it might be baked spring chicken with thyme or ossobuco with saffron risotto or a sea bream in a simple sea salt crust.
Filled with natural daylight through floor-to-ceiling windows, Lucciola delivers a no-frills but utterly authentic Piedmontese experience, capped by charming personal service and a nice list of gluggable Italian wines.