Restaurant Manager: Roberto Perini, a professional sommelier.
A cheerful seafood cuisine ranging from traditional dishes to the most modern cookings and preparations. Among the specialties there are Chef Alessandra Elia’s crudités and “our” cappellacci with cuttlefish ink stuffed with sea bass with a slightly spicy cream of prawns. Wines: 1400 labels from all over the world, including 400 Rieslings in the air-conditioned open cellar that can be visited. A list of sweet wines to be tasted by the glass. Among the hundreds of fine spirits, a choice of about 200 gins perfect in combination with crudités.