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Perched on the top floor of the historic Kursaal building on the seafront, this contemporary Italian restaurant makes a meal of the view before the food even arrives. The menu leans on Adriatic fish and seafood, with classic regional preparations alongside more restless cooking, a turbot dish that uses fillets, cheeks, and something approximating the crackling being a fair example of how the kitchen thinks. Tableside finishing keeps things theatrical.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Seafood salad
“Classic local recipes such as seafood salad (with ingredients skilfully cooked in front of guests in the dining room) feature alongside the chef’s more creative options”
Michelin Guide -
Turbot
“the chef’s more creative options, such as turbot, in which nearly all parts of the fish are served – fillets, cheeks and even the “crackling””
Michelin Guide -
Alkermes cake
“For dessert, we recommend the alkermes cake with Italian pastry cream and chocolate, which is finished directly in front of guests in the dining room.”
Michelin Guide
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