When we run out of something, we cross it off the list on the fresh fish notice board. The following day, you will either find it fresh again or there will be something else. We apologise for any inconvenience this may cause, safe in the knowledge that true connoisseurs of fish will be able to understand and appreciate this.

Above all, a tradition is made up of people, and so I have chosen staff from Grado, people who, like myself, have been raised amidst the water and the narrow streets of the island.

My clients often ask me <<What do you put in it to make it so good?>> I smile because we really don’t add anything … you just need to have the knack! (you need to be good in the kitchen)

<<On these premises we will not use stock cubes, I only want the true flavour!>> That was the first thing I said to the cook when we met. We agreed immediately and after a handshake, we put together a simple yet varied menu.