About
Neapolitan and Mediterranean cuisine come together in a single gastronomic offer, which is based on the freshness, seasonality and quality of the products. A menu structured on various themes, from the "Pane Cunzato" with mortadella and cacio or cicoli and ricotta cheese to the cutting boards, through the "Caponata of aubergines and roasted octopus", the "Cold rice and lobster", the "free-range roast chicken" and the "Strong Tart".
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