Restaurant manager: Ugo Avarello.
Meat and fish menus prepared by the expert hands of chef Alessandra. Tuscan soup; vegetable soup; cuttlefish with chard; fried cod; bocconcini and pappardelle with wild boar sauce; tagliatelle with porcini mushrooms; fantasy and hot sea soup. The cellar offers the best labels, that can be combined with every type of dish. Special attention to regional wines.
In a welcoming and familiar environment, food is the real protagonist, all seasoned with a skilful mix of Taranto cuisine and Tuscan tradition. Air-conditioned rooms.