"I am inspired by nature,
to make new and genuine dishes"

Respect for the environment and careful processing of the raw materials are the hallmarks of the restaurant. The Focus of the menu is the catch, always strictly of the period: a raw material that is processed in its entirety, reducing waste to minimum and pursuing a zero waste philosophy so dear to Chef Roberto Pisano.

Chef Roberto Pisano. Former Navy officer of Marina and with a background in Michelin restaurants, Pisano conducts meticulous research that focuses on the highest level of fish products: fresh, chosen directly by boat and hanging through innovative techniques. Not only dishes, however, his proposal also includes potted recipes, such as bluefin tuna or octopus in oil, for sale in our shop online or directly at a restaurant.