Beside Francesca Giosue’, the owner, and Michele Biagiola, the chef, the staff - mainly made of young and highly professional people – seek to prepare the fish caught in the nearby Adriatic sea in combination with other ingredients, by maintaining and highlighting at the same time its original taste and flavours. Meat is the main dish of delicious and succulent menus, in which the chef likes to alternate different cooking methods and to explore unknown tastes. Besides, the menu based upon the fish caught in the lake and in the nearby Adriatic sea, the vegetarian menu and many other dishes prepared with home-grown ingredients offer new flavours for every palate and further opportunities to taste the local produce.
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