Second visit here, the first one with his new chef from Napoli [the previous chef was from Sicily]. Menu is half fish and half meat Food is great here. Exc. wine list also. Pasquale, who always gives you a warm welcome, told me proudly that his new chef cooks like his mother [from around Napoli] used to do, and that the fish is fresh, being delivered every morning at some ungodly hour. The kitchen space is ultra small with 4 people working their socks off. My gal had pesce spada as main plate, while I went for the monkfish. Both were top class! I will be back here! Bravo Pasquale, long may you run [this place]!
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