The cooking proposed is Mediterranean. We work only fresh fish, we propose typical and particular dishes like the Carpaccio of dried cod, Paccheri octopus and pecorino, involtini of spigola with lard of colonnata
and other.
So many are the contours: the nest of chicory with uvetta and pinoli,
the bietina to the citrus fruit, broccoletti with flakes of almonds and olives of Gaeta and many others.
Ample space is exclusively devoted to the Danish meat, besides the classical ones we also find the characteristic cut on it skims through of potatoes, to the "porcini" mushrooms and chestnuts as well as the full fillet to the gorgonzola in sauce of plums or to the barolo.
An ample space is devoted to the desserts in the menu and they is rigorously home made, famous our classical Tiramisu or with strawberry; the zuccotto to the fig trees of India and the semifreddi to the pistachio,
to the “amaretto” and so many others.