The sea, uncooked.
The catch of the day, served simply: raw fish, sushi and small sea bites, with the bay in front of you and a cold glass.
The fish first, then the rest.
Raw dishes are made with the catch of the day: what arrives in the kitchen in the morning decides what can be served in the evening. If a fish is not at its best, it is not on the menu that day.
The preparation stays simple: clean cuts, oil, citrus, salt. Sushi and finger food are the small-format version, to begin with or to go with a long aperitivo.
What people order.
The menu changes with the catch: what you see in the gallery is what passed through the kitchen, not a fixed set menu.
A route, not a single dish.
The best way is to start with raw fish to share, then a seafood first course and a cooked main: you taste everything without leaving the seafood kitchen.
For anyone who does not eat raw fish there is the cooked side of the menu, including slow-cooked pork fillet. Allergies and intolerances should be mentioned when you order.
- Raw fish to share as a starter
- Sushi and finger food for aperitivo too
- Seafood first courses, from mussels to bottarga
- Cooked and meat alternatives
Raw fish is not improvised: it is chosen in the morning.
Frequently asked questions
Is the fish fresh or frozen?
Can we eat raw fish on the terrace too?
Are there dishes for people who do not eat fish?
Can we order only sushi?
The catch of the day, served simply: raw fish, sushi and small sea bites, with the bay in front of you and a cold glass.
The same bay, another rhythm.
A table on the bay.
Write or call us: we will confirm availability and time. For groups and special occasions, tell us what you need.