Food and drink
This is high-end dining so your meal with be bookended with an appetiser - perhaps a fried ravioli stuffed with mozzarella in tomato sauce - and little petit fours. With the emphasis on quality ingredients, starters might be a seabass carpaccio and rocket salad with caciocavallo (a local cheese originally made from mare's milk) or a baccalà (salted cod) and vegetable tempura with aioli. Mains such as orata (royal bream) are simply served with a few veg. The cellar is another attraction here (there are plans for tastings in the future) so wine connoisseurs could exercise nose and knowledge (not to mention credit cards) with ease.
Sitting at well spaced candlelit tables in the hotel's courtyard that is surrounded by palms is a real delight, and heaters are used when the air is a little chilly so you can still sit out well into October.
It's very solicitous, if a little distracted at times.
The restaurant is at the front of the Hotel Palazzo Murat, which is on the main drag down to the beach, so you can't miss it.
Considering the location, service and the quality of the food, prices aren't as scary as you might expect with starters around 15 euros, pastas coming in at around the same and secondi from 22 euros up. Go carefully and you could escape for under 100 euros for two with a reasonable wine. The restaurant closed on November 6, 2010 and reopens early April 2011.
- Business travellers
- Mature travellers
- Special occasions