We use as many seasonal products as possible. We often manage to buy goods directly from farmers in our area who adopt organic metodology.
Simple preparations and a careful management of cooking, in order to respect all the qualities of raw materials.
We privilege local fish and pay due attention to the types of fish widely used in traditional Ligurian cuisine and once called “poor”, such as anchovy and mackerel.
In our menu there are also – of course – types of fish more celebrated such as swordfish or seafood as the much appreciated “muscles” (mussels).
The fish that arrives every morning is immediately filleted and blast frozen, so as not to lose any of its characteristics.