Quietly tucked away from Marlborough’s high street, Pino’s is a wonderful destination for an intimate dinner, or a quiet catch-up with good friends over great food.

Once inside, you could mistakenly assume the restaurant is small.

However, as you venture through the interior, another corner reveals a separate cosy dining area, with more white painted walls and exposed wooden beams.

To start, I ordered the burrata, which is made from buffalo mozzarella and cream, served with sweet peppers, sun-dried tomatoes and toasted bread (£8.95).

My partner chose bresaola di valtellina (£9.50), which is cured and finely sliced beef fillet, served on a bed of rocket salad with parmesan shavings.

Both were light and delicate on the palate, neither were too filling and each tasted very fresh and typical of continental dining.

You could almost imagine being seated in a little restaurant on one of the side streets of Garda. Wonderful.

For my main I chose seared fillets of sea bass and a king scallop with a tomato and onion confit and infused tarragon cream (£18.95).

Meanwhile, my partner opted for a gamberoni siciliana pizza, topped with garlic-marinated prawns, fresh chilli and rocket over a mozzarella and tomato base (£12.95).

My three fillets of sea bass were perfectly cooked, soft and light and the accompanying sauce was full of flavour.

My partner enjoyed his pizza, but was astonished to see it mostly covered in a thick layer of rocket leaves, which I had expected, but apparently he had not. He still enjoyed it, though.

For dessert there is a wonderful array of ice creams and sorbets, from amaretto to pistachio, which cost £4.25 for three scoops.

I chose the tartufo (£4.45), which is marsala and chocolate ice cream hidden under a cocoa powder and caramelised hazelnut coating.

The flavours of the ice creams are intense and fantastic.

My dessert was relatively small, but delicious and very rich, so the portion was probably quite big enough; even for my sweet tooth.

* Pino’s is a family-run restaurant, which opened in 2003.
* It opens for lunch six days a week and dinner seven nights a week.
* The menu includes an array of pasta, pizza, steak and fish dishes.