Restaurant managers: Giada Berri, sommelier and restaurant manager, and Dario Picchiotti, Chef.
The specialty of the kitchen is fish, coming from the best markets of Chioggia, Cesenatico, Sardinia, Sicily and Puglia. The quality of the raw material chosen and used by the Chef in his dishes is very high. Raw fish is the pride of his gastronomic proposal. Wines: 450 labels divided between whites, reds but above all Italian and French bubbles. The restaurant is part of the small number of Krug Ambassades. A good selection of distillates and end of meal.
Nice summer garden. Parking.