A tiny South Beach hotel (just 6 suites) with a restaurant, terrace, garden and upstairs lounge, it's a little bit like someone's summer home. If you were in Italy. Miky Grendene and his chef Sergio Sigala, sous chef Gabriela Bergoma,have them descending like droves for veal tenderloin marinated in lime, fresh porcini with celery and provolone, St. Pierre with baby clams and oven- dried tomatoes, lamb ragout with Barolo wine and pappardelle. The combination of a peaceful, lush home away from all the plastic fantastic that is known as South Beach, combined with the unbelievable meals is the reason you need to find this spot.

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