The kitchen

Raw materials of excellent quality, seasonal products and a continuous search conspire together to bring out every flavor of our cuisine; the quality is in fact the first value that guides the choice of our products, along with the respect of raw materials enhance the flavors without distorting them is our intention; Moreover, it is very important for us to build the menu following the criterion of seasonality, for more authentic dishes.

Together with the food, we offer the best wines proposals, from the most renowned and appreciated those finely refined, from small wineries that pursue quality in its production. Everything is made entirely in our kitchen, from sauces, bread, until the pasta. The menu features pairings with tartare, carpaccio, raw or cooked fish, pasta dishes and risottos for a menu that ranges from lunch to dinner, which meets the needs of those working nearby.

"Raw materials of excellent quality, seasonal products and ongoing research conspire together to bring out every flavor of our kitchen."

We build the menu following the criterion of seasonality, for more authentic dishes.

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The chef

Young chef of Imperia was born in '95, Alessandro Schiavon began working in the restaurant of his parents, where he learned to love this job and where he breathed since childhood the kitchen tradition of typical Ligurian seafood. Must the first lessons her grandmother from Sicily, which had a major influence in his education. At 14 he was already working at the family restaurant, soon learning that he was not working in stimulating room like standing at the stove. His first time in cook took place, however, in another restaurant, where he found by chance in having to replace the cook; he understood how he would have wanted to make a job. It is then joined by Bice Milano, where he started to learn everything related to cooking as a pupil of Vincenzo Mazzone.