Benchmark par excellence for seafood in the city. Great attention towards ingredients, starting from olive oil, and minimalism in regards to technique. Alessandra Civilla, chef and owner, manages to outdo herself from year to year following the rule of ‘less is more’. Among her dishes, always on the menu is her acquerello risotto, smoked with black tea. Particular mention goes to the "chef's selection of crudi" raw seafood, and the linguine with sea urchins (when available). Attentive service, friendly and educated. The wine list brings focus to the territory with a broad number of Italian labels and from the rest of the world. Over 50 Champagne labels. Pleasant outdoor seating area.
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