The transfer of breath islands and basic food preparation on the principle of fish and foods of the day, most to the chef Andrej Barbieri, philosopher by education and culinary artist. The art and imagination dominate the variety of dishes, so feel free to let the chef's inspiration, especially in the preparation of Gregada stingray, bonito at the tartar steak or steak stuffed with thyme and garlic related rosemary ... and other seafood, meat and sweets.
Seasonal ingredients prepared and decorated in a simple and original way, cozy atmosphere, warm and direct relationship with the guests with a good range of wines make this tavern is a must see everyone who wants to be a lunch or dinner into a real story or atmosphere which will be pleased to remember .