Vincenzo Marano (in the kitchen) and Mauro Casadei (in the restaurant), have put their innate passion for catering to good use, taking over this great place on the west-side of the canal harbour.
Mauro is friendly and professional, welcoming customers, seating them in a charming internal room or in the delightful area overlooking the port in the summer, next to the fishing boats in the harbo . . .
>>> Vincenzo Marano (in the kitchen) and Mauro Casadei (in the restaurant), have put their innate passion for catering to good use, taking over this great place on the west-side of the canal harbour.
Mauro is friendly and professional, welcoming customers, seating them in a charming internal room or in the delightful area overlooking the port in the summer, next to the fishing boats in the harbour.
He will recommend dishes of the day, which Vincenzo prepares with great care and attention, depending on the fresh daily catch. The menu ranges from traditional to innovative dishes with some dishes that honour the Sicilian origins of the young chef. Begin with anchovies marinated in lemon, vinegar and white wine, grilled European sprat served on baking paper with fresh spring onions, sardines marinated in vinegar, white onion, bay leaves and pepper, “marinara-style” clams and mussels, king prawns baked in Cervia sea salt, raw seafood and shellfish or local scampi in orange and pistachio crust. Continue with maccheroncini with mantis shrimp, seafood risotto, prepared without the use of tomato, spaghetti with sea urchins and tagliolini with redbait and homemade botargo. Then there’s mixed grilled fish and oven-baked fish, grilled turbot, sea bass in a salt crust, assorted fried fish with vegetables, squid kebabs or turbot with dried fruit and nuts.
The wine list offers a good selection of national wines and sparkling wines, including French ones.
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Booking: recommended
