Restaurant managers: Moreno Cedroni, Chef Patron and Sommelier like his wife Mariella in the hall.
Corn-cob salad with citrus fruits and green beans flavoured with raspberry vinegar, Broad bean soup with lobster in bacon fat, Simmered “S. Pietro” with mashed potatoes, balsamic vinegar sauce and olives, “Gianduja” flan with raspberry jelly. Wines: Regional, home and foreign wines. Spirits.
Dining-room with a view over the sea. Harmonious, young, fresh, local cuisine with unusual matchings.