Our gastronomic project focuses on marine products, in strict compliance with the offering of fresh fish from the daily market, especially the locally caught fish: fishes, crustaceans, molluscs and shellfishes combined with herbs, spices and vegetables, with careful selection and simplicity. The menu, supplemented by seasonal dishes with meat, game, vegetables and fruits of the territory, reflects the identity of our culture and agricultural production. A cuisine linked to the very roots of the Etruscan Coast, an expression of that marinara culture of Livorno which for centuries was greatly influenced by cultures from around the Mediterranean Sea and, before the end of its reclamation, was enriched by migration. It is not excluded that on chef’s or customer’s demand, we may use high quality products coming from far away and non seasonal products. We may also use some cooking techniques of fish that are result of a recent research conducted in Tokyo and Paris by our chef.