It’s hard to have a gourmet restaurant on the top floor terrace of a building overlooking the beach, but at Piccolo Principe they manage to do it every night. Behind the scenes is the chef Giuseppe Mancino, of Neapolitan origin, talent and modesty to spare.
His dishes are executed and plated with painstaking care: see the Roasted scampi with creamed borage, Kaluga caviar and bergamot or the Brill with goose liver, carrots variation and a ginger sauce. Every pairing starts from Tuscany, goes through the Far East and ends with a citrusy recollection.
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Ristorante con camere
