Restaurant Manager: Carmine Zenga.
National and regional cuisine. Recommended dishes in addition to the menu: tuna carpaccio, raw shrimp, prawns and oysters; lobsters, fish soups, noodles with black truffle, cavatelli with porcini mushrooms and shrimps. Cellar with national products, and some French wines.
It is possible to organize wedding dinners, birthday parties, and events. Only on special requests in the restaurant is played music “live”.