Manager: Gennaro Esposito, chef. Maitre: Ciro De Gennaro. Sommelier: Giovanni Piezzo.
swordfish ravioli with anchovy sauce, dried tomatoes with fresh oregano; rudder perch “parmigiana”; “fusilli” pasta of Gragnano homemade with “scuncilli and patelle”; fish soup; “babà” of Naples with rum and strawberries. Wines: many brands of the Campania region. National and foreign brands. Spirits and grappas.