Restaurant Managers: Gregorio Abruzzo Chef and Pietro Abruzzo, Sommelier.
Calabrian cuisine based on fresh fish, meat of bovine podolica and Calabria black pork. Traditional dishes in a contemporary key combining flavors and playing on contrasts. Wines: 300 labels of regional and national wines.
In winter, on weekdays evenings there are wine tastings and culinary events. Located in a beautifully restored old mill in the alleyways of the old town of Soverato.