Restaurant manager: Eugenio Laggiard.
Typical Apulian seafood cuisine. “Paccheri” with chopped capone and scorpion fish; carpaccio of red mullet; swordfish; branzino; scampi with “violets’’ in ice. Wines: a wide variety of the best national and international labels with a wide choice of spirits. Cooking without gluten for celiac disease sufferers.
Garden on the sea; parking and entrance for handicapped.