In our restaurants, respect for the environment and careful preparation of our ingredients are the principles that define every dish. Our menus celebrate seasonal and locally caught seafood, prepared with the utmost care, minimizing waste and following a philosophy of sustainability that is a true mission for us.
A former Navy officer with experience in Michelin-starred restaurants, Chef Roberto Pisano is dedicated to meticulous attention to quality, personally selecting the catch right off the boat and employing innovative techniques such as fish aging to bring out every nuance of flavor.
Our cuisine emphasizes fresh, locally sourced ingredients, strengthening our connection to the region: the vegetables come from our garden, the milk and cheese from our sheep, while the fish varies depending on what the sea has to offer, in keeping with the seasons.
Every dish reflects our commitment to protecting natural ecosystems and biodiversity, striking a perfect balance between tradition and new awareness. Local marine species—less well-known and healthier because they are far removed from any form of intensive farming—take center stage.
The name La Spigola evokes a culinary tradition that dates back to a time when Golfo Aranci was teeming with sea bass—a species that has now all but disappeared. La nostra filosofia si fonda su un’armonia tra tecnica e natura, dove la semplicità esalta i sapori e la ristorazione diventa un veicolo per trasmettere messaggi importanti come la consapevolezza ecologica. At both restaurants, every dish we prepare reflects the beauty of the sea and the care we take to preserve it—a cuisine that springs from the heart of our land and our passion for respecting ecosystems.
