| At the entry there are 2 old but well-preserved confessionals of the nineteenth century which the owner has inherited on her birthday from her great-uncle, a priest) you can taste the best dishes of the local cooking, of the carsic tradition, dishes of fish from the Gulf and the delicacies cooked by our chef according to the season and to his creative impulse. Everything is handmade, the bread, the pasta, the compotes to be matched with the cheese and the sweets, while all the raw materials are chosen according to standards of high quality with a preference for the small, handicraft productions of the Carso. In the end, as there is no good food without the right pairing wine, the wine cellare of the restaurant is provided with the most important marks of our region, a land of great wine tradition, and with wines of small, almost unknown local and italian producers. |