In the bright setting of this building overlooking the Ancient Port, Marco Visciola manages to offer both a cuisine based on excellent fish products (the catch of the day tank) with an à la carte or tasting choice, and a carte blanche option.
This is the most interesting choice, where the chef can put on the table more creative dishes that bring out his personality. In accordance with contemporary standards, it’s not a matter of playing with «creative vs. traditional» anymore, but of using the tools and the ideas that elevated the chefs culture and renewed regional cooking as a whole.
Ligure, nell'attesa di ciò che mangerà talvolta scrive di ciò che ha mangiato: buono da scrivere, buono da mangiare
