François Piscitello has decorated his handsome villa tastefully and sparingly. The villa also boasts three guestrooms for overnight stays. A seasoned chef, Piscitello works with a set menu in which he crafts a finetuned balance between textbook French technique and Italian flair, together with the odd dash of creativity. For example, he flanks his breast of pigeon with a big-boned gravy, but he can also play with textures in a bid to jazz up a traditional risotto. The 100% Italian wine list further enhances this delicious culinary festival.