AL MOZZO

Fish is the main feature in this restaurant, has somewhat unusual companions – wild berries, a creamof chilled parmesan. Or, when served raw, it may come with original ginger and soya sauces. All of this stemsfrom the creativity of the chef who blends traditional dishes such as “spaghetti alla chitarra” with shrimpsand “botargo” of mullet, a tartare of sea urchins, scorpion-fish, St. Peter’s fish, and gurnard with daring butsucculent inventions of his own.