Restaurant managers: Simona Saragoni in the dining room and Luca Racis, in the kitchen.
A modern cuisine with reinterpretations of local dishes. Circular economy and maximum respect for the environment with the use of local products; meat, fish and vegetables. The dishes can vary quickly as the natural cycle of the seasons is followed. Four tasting menus: 2 fish, 1 meat and 1 vegetarian. A la carte service. Wines: National talking list, small producers who respect the environment, supply chain and seasonality with the same philosophy as the Restaurant.
There are 7 tables at service.