About
Born in distant and thriving 60s and used for processing and trade in fruit and vegetables, is transformed og gi in a restaurant cocktail bar and modern cutting edge, able to satisfy even the most demanding tastes. They can stand out to the eye customer elegance and sophistication, transmitted by the project architect Rosy Briguglio, in the game of shapes and lights that create a cleverly thought even the smallest details. Timalu derives the acronym of the names of the four owners and is the result of a delicate balance between culinary quality and classy surroundings. The kitchen features dishes that reveal flavors based on the simplicity and freshness of the ingredients, accompanied by pleasant music. In spring the local open its garden, a space designed for spend the evenings of summer, happy hour and after dinner. Timalu, thanks to its vast space and the quality of its cuisine and is ideal for banquets, birthdays, graduations and events in general.
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