The author is Giuseppe Mancino, originally from Campania, who after many and important experiences in Italy and abroad has stopped here to express his cuisine at its best.
Complex and exact in combinations and cooking, intelligently risky, sometimes unsettling, always balanced.
There are the sea tasting menu, the land one and the rich and inviting menu, to discover which you will be masterfully supported in the dining room. Start with the red mullet, fennel cream, vegetable panzanella and cacciucco sauce. You can feel the hand of the South in the Gragnano calamarata with seafood, squid and asparagus tips; pasta rolled to perfection and balanced filling in the green ravioli stuffed with cod, sea snails, seaweed and yellow tomato.
Correct combinations and unique flavors even when moving on the land front, such as in Garfagnana lamb with chicory, peppers and coffee. Finally, get lost in the variation of the "tarte au citron", with almond sablé, lemon cream, mint meringue and basil ice cream.
The cellar is full of interesting choices.