Per Me

The brainchild of young, brilliant chef Giulio Terrinoni presents itself in an elegant contemporary setting, built with ecological materials and sleek design lines, perfectly matched with a dynamic and versatile cuisine. The imaginative and playfully indulgent touch of the chef complements the ambience well, where seafood and meat dishes are paired together. Not to be missed are the red mullet cacciatora-style; the fish of the day, sea broth, pil-pil and fried tripe; or pigeon prepared in five ways.