From the ancient stables of the historic Palazzo Petrucci to Posillipo’s waterfront: this is the blissful story of the owner Edoardo Trotta and the chef Lino Scarallo, who left the downtown district’s building from which their restaurant takes its name and landed in Palazzo Donn’Anna, by the sea.
The cooking is always spontaneous and Mediterranean, and the chef has big hands and an even bigger heart. His menu tells the story of the Neapolitan traditions with the right amount of modernity and technique, and without any nostalgic yearning. It’s hard to resist to the Seared squidling in a peppers and vinegar broth.
Classe 1985, una laurea in Lettere e Filosofia e un master al Gambero Rosso di Napoli, ha una grande passione per le identità culturali e la memoria gastronomica mediterranea
