The main characteristic of our cuisine is the preparation of all courses using only the freshest seasonal ingredients. The fish caught in the Tyrrhenian Sea is chosen with care on a daily auction of Terracina, the meat is selected from one of the best butchers in Rome, fruits and vegetables are delicious.
Our executive chef Victor Norese, among the more known in Rome, leads a team of 9 people, who prepare daily pasta, desserts and breads.

On March 30, 2015 the restaurant is closed.CLOSE