Today it is Davide Parise, Luigi's son, who runs the Restaurant and makes it one of the most renowned fish restaurants in Vicenza. His culinary philosophy can be summed up in one word: essence. A word which means respecting the characteristics of every fish and having the privilege of recognising the authentic flavour of the Adriatic sea without interferences in flavour: wild lobster, turbot, razor clams from the Venetian lagoon. The only condiment allowed: the olive oil Luigi produces at his family olive tree grove in Marostica.
Would you like to book a table? Call us at 0444 665500.