The restaurant is named after Giuseppe Cipriani who in 1950 invented a new cold dish of thinly sliced ​​raw beef and called it "carpaccio." Today this method of thin slicing is popular all over the world. Carpaccio’s Italian chef offers delicious food with an Italian flavor. The long dining hall is has a simple red and white décor. At the far end is an open kitchen where one can observe the preparation of homemade pasta, authentic pizza, and other dishes. We really enjoyed the “Rabbit a la Tuscan with olives” for just 115Hr.An average meal will cost around 250-300Hr’ and if you come early you can have breakfast from 10:00-12:00. As for the service; we cannot remember seeing a friendlier, smiling staff that really made us feel at home.