Our kitchen can satisfy one myriad of palates; the range of our proposals spaces from the raw fish to appetizers like Saint chief, canestrelli, grancevole, granchio porro all'aceto to the first plates like "busere" of lobster, escape, of lobster, to the "pasta with the scorfano", to the "paelle"..., to the second ones as grilled of fish, fish to knows them, to the furnace and in order to return to the tradition "il broetto" that is mixed of fish in humid with the polenta.