Castagna Restaurant

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A destination for international travelers and local regulars offering drinks and food in a stylish space.

Classy & cozy bistro specializing in European & Northwest bites alongside innovative cocktails.

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A tranquil garden escape featuring 2,500+ blooming plants, serene water features, and inviting trails, perfect for nature lovers and leisurely strolls.

At Kann, Chef Gregory Gourdet crafts a vibrant, flavor-packed homage to Haitian cuisine with an inviting atmosphere and exceptional service.

The turning peel pizza dough is sourdough naturally leavened for 3 days. Sourdough is easier to digest and much healthier for your body. And it gives that flavor you cannot resist. Airy rim and thin crust: the AVPN has a standard for Neapolitan pizza. The dough ball weight should be around 240g for an 11" pizza and cooked for 60-90s. The turning peel follows the AVPN standard. The turning peel pizza has a deliciously chewy, yet crunchy texture. A thin crust that can surprisingly withhold the toppings.