Overview

The cooking here is Italian and well-seasoned. Starters include ravioli with spinach and ricotta, pasta and bean soup, risotto with herbs, bucatini all'amatriciana and gnocchi on Thursdays. Second course dishes include roast pork and roulades, and there are fish and seafood dishes on Fridays and Tuesdays: spaghetti with clams, fish risotto, and Gilthead and Bass cooked in various ways. The inner room is rather small and intimate which makes it suitable for couples. The air-conditioning is useful in summer while outside tables are protected by giant potted plants.