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.
Bergamasca, coltiva la passione per la gastronomia viaggiando e assaggiando. Scrive di bien vivre e ristorazione
Ristorante con camere
