Restaurant Managers: Roberto D’Introno, for the organizational and commercial part, and Nicola Palermo for the structural and design part, supported by the supervisor Mirko Pantaleo, the Chef.
A gourmet fish cuisine with meat and vegetarian alternatives. A refined and studied menus to offer guests the local excellences proposed in a gourmet key. The menu changes periodically to respect the seasonality of the products and amaze customers with always new proposals. A well-stocked wine list, a wide availability of high-end spirits and champagnes.
An ideal location for weddings, anniversaries and events; up to 60 seats with table service or up to 150 seats with buffet service combined with bar service.