“I let nature be my inspiration for new,
wholesome projects.”

Respect for the environment and careful processing of raw materials are the hallmarks of the restaurant. The protagonist of the menu is the catch, always strictly seasonal: an ingredient that is used almost as a whole, reducing waste to minimum and pursuing the zero waste philosophy so important for Chef Roberto Pisano.

Former Navy officer with a background in Michelin-starred restaurants, Pisano conducts meticulous research focusing on the highest level of fish products: fresh, chosen directly on the boat and prepared through innovative techniques. But its not just about dishes: his proposal also includes potted recipes, such as bluefin tuna or octopus in oil, available for purchase directly at the restaurant.