A small restaurant run by two young and passionate spouses, drawing on considerable previous experience: she in the dining room, he at the stove. Their cooking has a strongly defined personality and focuses above all on the sea, with dishes in which cooking over charcoal – or at least certain fundamental stages of it – takes centre stage, extending even into the desserts. The flavours are intense and convincing, with occasional foreign inflections, as in the Talo, a kind of Basque flatbread, made with white maize flour and filled with anchovies, broccoli and stracciatella: a preparation that showcases their mastery of this type of cooking. The setting is intimate and welcoming; booking is advisable, particularly in the evening, given the growing popularity of the venue.