A culinary journey between tradition and innovation
Our cuisine is inspired by the simplicity of traditional local dishes, which our three young chefs, Nicholas, Kenan and Zakaria, have revisited through innovation and creativity, thanks to their decades of experience gained from working in the kitchens of the most famous Italian and international restaurants.
Our cuisine is a journey through tradition that will tickle your tastebuds.
Our dishes strictly follow the seasonality of the products that the sea and our land provide us with.
The wide-ranging menu includes fish dishes. You can savour sea bass, cuttlefish, sole, sardines, mussels, squid, turbot, clams, mantis shrimps, scallops, blue lobster, gilthead bream, mullet and many other types of fish.
Meat lovers will be delighted to recommend the locally-produced Osvaldo di Cormons smoked dry-cured ham, a juicy Scottona steak from the Piedmont region or some New Zealand lamb.
These are only a few of the key ingredients served at our tables, accompanied by fresh fruit and vegetables from our lush hinterland.
The culinary experience reaches its climax amidst the embers of a grill reminiscent of the flavours of yesteryear among the casoni of the Grado lagoon.
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