We are on the port of Cervia, at the beginning of Borgo Marina. Opened in 2013, this restaurant + raw food spot was Mario Buia and his wife Virginia Stifani’s idea. The two have a common, great passion for wine and good food. You can guess their origins from the selection of the ingredients: many of them come from Puglia. Excellent selection of filleted fish, shellfish and seafood for a heavenly raw fish platter. Watchful and quick service, simple seafood-based dishes with a touch of burrata or Cervia salt. In the kitchen, Santi Ruud, original Cervia man.
laureata in Psicologia, è stata rapita dalla galassia di Identità Golose. Se lo studio del vino è la sua vita, la vocazione di buongustaia è una scoperta in evoluzione. Autrice di diversi libri, ultimo "Vino: Femminile, plurale" (Giunti)
