Restaurant manager: Alessandro Benvenuti.
Dishes based on fish and crudités. The preference goes to local wild fish, but there is no shortage of excellence from around the world, such as cod or scallops. Wines: a cellar with more than 300 labels from all over Italy, with an eye to Italian and French bubbles of which the two AIS sommelier brothers Barbara and Alessandro Benvenuti are passionate. The cuisine combines simple and traditional dishes such as “fish soup to Pisa way” and “steamed wild fish and shellfish with homemade mayonnaise” with creative and more elaborate recipes.