Casadelmar's second restaurant, in a more marked and relaxed beach club style, benefits from the same attentions as the evening gastro, under the supervision of chef Fabio Bragagnolo, who follows the seasons with constant success. The crudo bar delivers the freshness of new arrivals, with local Meyer lemon langoustine and excellent local olive oil (Marquiliani) or sea bass carpaccio with bottarga, the pastas (strascinati langoustines and ginger, spaghetti langoustine..) are remarkable, and the assortment of grilled fish, bass, st. Pierre, swordfish... (grigliata di mare) is both hearty and tasty, with its virgin and grilled vegetables. The service is top-notch, with prices to match, and the cellar is well-stocked with wines from nearby vineyards.
Chef
