Restaurant managers: Eugenia Rubin, the Patron, with her sister Patrizia, the Chef.
A cuisine made of passion, research and experimentation without losing sight of the careful research of raw materials and the roots made of tradition, territory and Italian spirit. Mainly seafood dishes. There is also some land proposal, both vegetarian and meat. Each dish expresses creativity and balance, harmony and recognition of flavours. Wines: Italian and mainly from the north labels. Mostly local and national liqueurs and distillates as well as some whiskey.