A satisfying experience under al aspects. Meanwhile, the beauty of the location, with well-finished wooden furnishings, the sea outside and well-spaced tables. For us this is Niko Romito’s best restaurant among those open abroad. Firstly, the raw materials are excellent, from the intensity of the extra virgin olive oil to the flavour of the tomato, the pasta as well as the meats and fish. The work team is led by the skilled hands of Giacomo Amicucci, with strong experience in Italy and abroad. The welcome of the chef alone is an example of the cleanliness of flavours, and representative of the house. We suggest starting with the roasted tubers with green sauce, almond and horseradish, or the earthy artichoke soup with potatoes and mint. Then, go for the fettuccelle with duck ragout, egg, parmigiano and black truffle. In regards to mains we point out the veal tenderloin with almond sauce, sage and dill. The wine list offers an overall satisfying experience, be curious and try some wines from Abruzzo. Do not forgo the soft and very light pizzas by one of the greatest pizza chefs in Italy, Pierdaniele Seu, available at the adjacent café.