Entrees fresh from the Adriatic or from the aquaculture farms of nearly Duino are prepared to perfection. Prior to preparation, whole fish are routinely brought to the table for inspection by diners who consider themselves true fish lovers. Specialties include sauteed mixed mollusks, classic pasta preparations, risottos and poached grilled or baked fish all perfectly executed. Super-fresh shrimp, tiny squid and mullet are cooked crisp in extra virgin olive oil that is used only once.

The wine list here is adequate with exemplary red, white and sparkling wines available. I especially liked Muller Thurgau, an elegant, fruity, dry white which was splendid with fish and seafood. It is produced by Ronco del Gnemiz. The Isonzo area near the Yugoslavian border produces fragrant dry reds: Cabernet and Merlot, which pairs well with the heavier dishes.

Closed on Sundays, and also on Monday from 20 Dec to 10 Jan and 20 June to 10 July each year.