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enogastronomy

Ravioli ciauscolo with broccoli, tomatoes and julienne porked loin
 Ravioli ciauscolo with broccoli, tomatoes and julienne porked loin 
  • Pureed asparagus with crouton and poached egg with black truffle
  • Capri squeed
  • Ravioli ciauscolo with broccoli, tomatoes and julienne porked loin
  • Ravioli ciauscolo with broccoli, tomatoes and julienne porked loin
  • Rabbit in porchetta with rost tomatoes
  • Parfait with strawaberry with chocolate drops on english cream
We work hard and dedicate a lot of passion to food and wine, because we think it is the most important part of hospitality.
Our chef, Giulio’s, cooking has its roots in regional culinary traditions, of sea and land, and is enriched by tastes and smells that come from all over the country and which exalt the excellent local produce that we are proud to use in our dishes.
Attention to seasonality, provenance and quality, an ethical choice which favours high-quality territorial cooking.
We have put the same passion and care into our wine cellar and have an excellent well-stocked wine list, born of an accurate selection and naturally also of our personal taste. We have given more room to regional wines which accompany traditional dishes best.

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