Restaurant Managers: Francesco Di Leone, in the hall, with his twin Massimo, Chef.
The cuisine, curated by Massimo, is linked to local products and seasonality. The typical dishes of the region, both meat and fish, are revisited by the Chef, whose recipes are always original; while Francesco welcomes his guests and makes them feel at home. Wines: paper with white, red and rosé wines, regional and not only. Most local liqueurs and spirits.