Food and drink
The difficulty will be deciding which of the delicious sounding dishes to choose, from millefeuille (layers of pastry) interspersed with monkish and baby spinach in a Moscato sauce to seared sesame crusted tuna with crispy vegetables with apple and citrus sauce. Then pasta with red scorpion fish and chilli or trofie pasta with clams and mint-scented pumpkin. And for secondi, try the châteaubriand with Béarnaise sauce or the mullet with pistachio, potato and pepper zabaglione (a creamy egg-based custard). Thankfully the chef knows his business and whatever you choose will only enhance your experience here.
This is a classy hotel but, thankfully, the restaurant is smart but not overly formal (though jackets for men are requested and jeans and trainers, though not banned, wouldn't be overly welcome). It has an atmosphere of celebration simply because it's impossible to look out over the bay and not feel happy to be alive (and happier that you're sitting where you are).
The staff are smart and smiley.
Its location can't be bettered - on the top floor of the [node:164300].
It's not cheap of course. Even the antipasti cost around 15 euros but if you were careful you could escape with paying around 60 euros a head.
- Business travellers
- Mature travellers
- Great views / scenery
- Special occasions