The cuisine is visible as soon as you enter this beautiful restaurant with a pleasant covered terrace in winter. It is difficult to say why this place has such incredible atmosphere but it does. Every aspect of the decoration is simple, yet the attention to each detail and especially to the lighting is exceptional. The service is attentive; the wine menu is well designed andwell managed by the waitress. The chef’s signature starter, Sea fish tartar in avocado, is lovely to look at with thin slices of avocado enclosing a perfectly seasoned tartar topped with a few grilled almonds. It is accompanied by an astonishing, refreshing, and very good aioli with mint and beet cream providing depth along with a slightly sweet, earthy flavor. The octopus and calamari which look deceptively simple are very accurately cooked and seasoned with green chili that is strongly flavored without being overpowering. The creamy goat milk yogurt enhances the hot calamari served with a small aromatic herb salad and lima beans. The grouper and lobster ravioli is very generous. And for meat lovers, the Sirloin with gnocchis is made with powerfully flavored, probably aged meat, well-cooked shitake, a wine sauce that highlights the tannin without any bitterness, very delicate gnocchis and crunchy raw corn. The textures and flavors in this dish all work well together. Shila is a beautiful restaurant serving fine, inspired cuisine without any arrogance and lots of generosity.