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  Tel. 0030-26610-44055
  Mob. 0030-6979745382

In this reastaurant you can taste all the typical Italian dishes. The solo feeling the odors that come from the kitchen, has the saliva come in mouth. To be able to be like to proper house in a distant place, where is' difficult to find someone that knows how to cook like we like it Italian, is' the miglior way to pass a marvelous vacation. Intend us, a correct saute' of mussels and clams, a frying of fish, a spaghettata to pleasure they are always found, but it is; matter d 'overcrowding, between children that ask a icicle, wives that go to mozzarella husbands that go to limoncello. We want to say that a kitchen, also pleasant, of ready intervention and one more meditated, from to agree upon in advance. Giovanni is the factotum. We signal: the marinated anchovies, flat diffused, but here the wise use of the mentuccia from a particular freshness. The linguines (with limpets or lobster, or shrimps). It gleans you to salt (heretical cooking almost, on the plate, with thin salt: we were perplexed but so much of hat to the result). The frying, with beautiful local names to pit (they dance in the memory the notes of the Guarracino): virile, perchie, mennelle, surici, alluzze, rotunni.
 
Now it is time of mullets, but who knows that has not remained some surices or fish mouse (for street of the leaning teeth): white meat, delicious. The soup of fish, where her is also oil lamp, the hardest fish to die (we save up grisly details). The full totano, recipe ancient interpreted to the great one. The you shear of codfish to the aromatic grasses (thyme, oregano, an idea of limoncella). Two the dishes of meat, always on booking: the rabbit to the cacciatora and the chicken to the Volcano, cooked under the red-hot sand of the Fumaroles. To vapor, in practice, with adjusted procession of aromas. Industrial sweets (of house, only the cake of apples) and limited choice of wines, not all entusiasmantis. A sparkling wine trentino, a Falanghina of the Fields Flegrei and a Gragnanos are the best. The Gragnano is red, we know it: but fresh, young and foamy it holds the field well, and we are not us those that want the white one only on the fish.

 

 

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