His art, his grace, the gentleness of the feelings he is able to inspire, have always set the course of this restaurant, born in 1965 from the dreams of Emilio and Milvia. Today their children are at the helm: chef Danilo Bei with his brothers. Their dining offer is top level. The dishes open up to clean and balanced flavors without being ordinary, and small surprises reveal bite after bite: Tub gurnard and beetroot raviolo, a delicious soup, and the crispy, mixed fried fish… Seafood, vegetables and local produce are the key elements here.
professionista instancabile della forchetta e del bicchiere, si occupa di comunicazione e organizzazione eventi www.lauradipietrantonio.it, co-fondatrice del web magazine Foodie, collabora con testate giornalistiche nazionali
