Magno Brasserie Restaurant
Magno is the venue for the transplanted Australian chef Paul Bentley. The menu is sophisticated French/Italian, and features a wood burning oven. House made charcouterie – sausages, paté, rillettes and the like are outstanding. So are such pastas as ravioli de hongos y mollejas (mushrooms and sweetbreads) and house made pappardelle. The house special is porchetta, roasted 36 hours and served with blackened garlic and lentils. This is by far the highest level of European cooking in town.