Generational turnovers are perhaps one of the most critical moments in the life of a business. In this case, they’re doing a great job at it.
Armando, who joined his father Maurizio in the kitchen only a few years ago, is showing more and more that he’s a chef of great maturity. They use ingredients of high quality, and we enjoy tasty and balanced dishes. Among them, the Tartare of smoked leerfish in a sauce of date tomatoes and powdered sea lettuce, the Red prawns and scapece, the Spaghetti with squid ink and fried courgettes and ricotta salata stand out.
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