An elegantly rationalist beach resort. A passionate and welcoming chef, who wants to keep as far as he can from the low-quality restaurants of the coast of Rome. These are the ingredients that explain the success of this restaurant, and its well-deserved fame.
Here you’ll find Rosario Malapena, part fisherman, part chef, who every day presents his idea of seafood cuisine based on sound foundations with a touch of evolution. The menu follows the whim of the waves and the daily intuitions of Rosario. His pillars, however, are raw fish and his traditional first courses.
Romano di stanza a Milano, sommelier e giornalista del quotidiano Il Giornale, racconta da anni i sapori delle città in cui vive
