We are enjoying the table of the young chef Mirko Fabbrile in the restaurant designed by Beppe De Vito. There is space for experimentation and blending of flavours. A few seats, and the distance between our table and the open kitchen pass did not exceed 40 centimetres. Everything is played on high temperatures, with the use of the Josper oven and finishing dishes on the fire grill. Among our tastings, we fondly remember a sumptuous scampi, with walnuts, broad beans and coconut, in a beautiful play of savoury-toasted notes. The spaghetti with sea urchin and caviar is a little less impressive, a very repeated combination in the city. The grilled scallop with pumpkin and homemade guanciale is excellent. Sublime ingredients, from the taste of tomato to the homemade olive oil in Beppe’s Apulian properties. The interludes offered are also very good. Wine list not encyclopedic but good. After dinner, enjoy the upstairs terrace with a refreshing cocktail.