Who we are
chef & restaurant staff.
He took his first steps in the family restaurant where he learned the real and healthy tastes from his parents, simple people who used in the kitchen the fruits of the countryside and homemade pasta.
The technical studies and the experiences abroad have allowed a wider look at its territory, which is the real protagonist of its cuisine.
The technique has allowed us to give new life to the simplest products: poor fish, wild vegetables and oil, which unites and surrounds everything.
The experience has allowed us to create a menu that tells stories of sea and land, the fatigue of farmers and the expectations of fishermen and nature that offers a surprising variety of products that alternate in the cycle of the seasons and do not make you get bored if you do not lose the curiosity and the desire to experiment.
She welcomes you on arrival as if you were in your living room, guides you and follows you to make sure that your experience is pleasant and rewarding.
The director attentive in the room to every detail, welcomes you with grace and knows how to deal with the most demanding requests, discreet and capable in synergy with the chef thanks to a collaboration that lasts for 10 years.
Second chef, for 10 years in the kitchen, prepares with commitment and dedication the recipes of the chef and is a valuable collaborator in events.
The sommelier says "the passion for wine can be overwhelming". Trained in Rome at the Italian Sommelier Foundation, where she worked for several years, she is dynamic and curious and deals with food and wine pairings, natural and sometimes daring.