De Gustibus

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.

Giulio Francesco Bagnale

Meridionale del 1963, ha tre figli perplessi e una moglie paziente. Il resto va e viene sotto il suo sguardo basito