Restaurant Manager: Romano Franceschini.
A seafood cuisine. Wines: about 1,300 labels, rarity, depth of vintages, bubbles and the great French reds but also from small Italian winemakers (primarily the Montecarlo DOC produced by Romano Franceschini). A similar choice for the coffee and spirits list.
Romano in the hall with his son Robert, an expert sommelier; in the kitchen the chef Nicola Gronchi and his staff propose one of the best fish kitchens on the peninsula with traditional dishes revisited with simple little novelties.