Only fresh fish in season is used for our seafood dishes so the menu varies from day to day and is changed every week.
The dishes prepared under the direction of the Chef, Marco, consist of, at most, 4 –5 ingredients that are cooked separately and differently in order to conserve the true flavours.
By this method it is possible to cook without mixing with sauces, butter and other fats and savour each single ingredient at it’s best.
Opening:
From 12.30pm to 2.30pm and from 7.30pm to 10.30pm
(except Monday and Sunday night)
In these times it's possible to ask room service
Typical dishes of the Restaurant
Appetizers
- Tuna fish carpaccio with salad of orange and fennel
- Mushed salt code with vegetables sauce and fried cornmeal
First courses
- Red noodles with chicory and crispy bacon
- Potato dumplings with clams, turnip tops and lentils
Second courses
- Roasted bar fillet with chicory and peppers sauce
- Angler fish with potatoes and artichokes
