Bombana is more than a guarantee. His last restaurant in Central, after a little less than one year from its opening, works full speed. A restaurant that looks smaller and more intimate compared to his 8 and ½, some sort of laboratory where he has fun experimenting, still maintaining his classical register, with clean flavours, well-presented dishes and, of course, some great truffle (that we enjoyed with the risotto). On the menu, there’s space even for some simple and tasty dishes, such as paccheri with ‘nduja and fava beans, or ravioli with pumpkin and Parmigiano Reggiano (36 months). Chef Silvio Ormanni is showing his talent. The lunch menu (around 500 HK dollars) has, for sure, a great value for money. To drink, the best between italian and french oenology , with a deep and serious list. The service confirms Bombana’s standards: excellent. We are waiting for an even bolder dish in the next months.