The Magnolia restaurant is home to the chef Cristoforo Trapani, that came from Campania and found here a safe space to grow. As you can imagine, in a venue that’s just a few feet from the sea, fish is the undisputed protagonist of the menu, with dishes such as the Scoglio octopus and the San Marzano ketchup; but with an open mind, occasionally adding ingredients from the land, as in the perfect fusion between meat and fish: the Red tuna ventresca with roasted quail, autumnal herbs and crispy bread.
Also, there’s the pasta, with which Cristoforo admits he has an ancestral bond.
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Ristorante con camere