About

Opt for the tasting package and indulge in their cuisine where top-notch ingredients and the Chef's expertise combine to create exceptional dishes. How fitting it is that Angelo Pagano gracefully prepares fish, treating them with reverence and enhancing their unique textures, as seen in the popular meal of tagliolino, raw prawns, stracciata, and lemon powder. The act of dining transcends mere sustenance in their fine dining establishment, resembling a "pagan" ceremony that food enthusiasts cannot resist. This chef's skillful hands transform quality fish into harmonious masterpieces, despite his humble beginnings in a small Caserta village, moving to Rimini at three years old and remaining there for 19 years. He honed his skills at the Marebello hotel institute and further refined them through internships at various restaurants along the Romagna Riviera.