The environment, exquisitely familiar, has maintained the old recipes for generations, enriching them with quality and imagination.

Our pride is pizza, taken care of in every detail. The dough, composed of a selection of stone-ground flours, is left to mature with slow leavening and controlled temperature. Baking in the oven, with beech and holm oak wood gives aroma and fragrance, which combined with the continuous search for high-quality ingredients enhances the properties of the product to the fullest.

Grandma's home recipes have been passed down for generations. Tagliatelle and lasagne are still rolled by hand and gnocchi are cut with a knife. Cod, stew, whitefish and sardines in saor are some of our classic proposals. Particular passion also in our homemade desserts.

Oil quality, cooking temperatures and technical tricks allow us to make fried fish, courgette flowers, onion rings and vegetables in a workmanlike manner. It's all in how you fry!