La Bisboccia

Dinner at LA BISBOCCIA in Hiroo begins with a tableside ritual: a cart brimming with seasonal produce, meat, and seafood rolls up to the table, and staff help you decide how each element should be prepared. Alongside the established à la carte menu, this hands-on tailoring sets the tone for the evening. You might order thick white asparagus gently matched with a soft-boiled egg to highlight its natural sweetness, or deep-fried zucchini blossoms stuffed with buffalo mozzarella for a crisp bite with a rich, molten core.

Among the pasta and rice selections, the risotto finished inside a massive wheel of Parmigiano-Reggiano right in the dining room remains a signature draw. Every grain of rice is thoroughly coated in the cheese's savory depth, with shaved truffle offered as a popular fragrant flourish. The pasta repertoire remains firmly classic, spanning scampi pappardelle, house-made orecchiette, and bucatini seasoned with savory guanciale.

For the main course, slow charcoal grilling takes center stage. Sizable cuts such as beef tenderloin, Irish lamb, and bone-in beef rib roast show off their deep, meaty character under direct embers, pairing naturally with robust Italian pours like Barolo and Montepulciano. Fresh seafood is equally adaptable, ready to be prepared as an acqua pazza or baked in foil parcels according to preference.

Under high ceilings, the dining room hums with convivial, lively banter. The customary finish involves choosing a sweet like tiramisu from the roaming dessert cart, paired with a glass of grappa or an espresso. Given how quickly evening tables fill up, advance reservations are strongly recommended.