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Half deli, half bistro, with the kitchen deciding which half you're in based on the hour. At lunch it's a casual counter among local salumi and cheeses; come evening, the shop quiets down and wooden tables and soft lighting take over for proper Calabrian cooking with a contemporary edge. The fish is aged on site, and the menu moves between local catch and the occasional Wagyu cut, which feels like a reasonable range of ambition for one room.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Grouper fillet with vegetable caponatina
“Among the fish dishes (aged on site), we particularly recommend the grouper fillet with vegetable caponatina and raw scampi on a bed of mashed potato”
Michelin Guide -
Wagyu beef
“Among the fish dishes (aged on site), we particularly recommend the grouper fillet with vegetable caponatina and raw scampi on a bed of mashed potato, while the meat options include top-quality cuts such as Wagyu beef.”
Michelin Guide
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The neighbors closest first
- L'A Gourmet L'Accademia Modern Seafood Eat · 69
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