Restaurant manager: Antonio Bernardi.
Pasta of the house, rice with cuttlefish, ink and calamari, Grandfather Soup, treccine Aeolian Orchids, mupa salt, barbecued sword-fish bites, fish soup, live lobsters. Wines: regional, Italian and international wines. 80 different kinds of grappa. Run since 1910 by the Bernardi family, who also run the Summer resort “HOTEL TRITONE”.
Locale gestito dalla famiglia Bernardi dal 1910, che gestisce inoltre il locale estivo “HOTEL TRITONE”.