Our Story
"It all began in 1967, when Pina and her husband opened a small restaurant in the heart of Panarea. With just a few tables and great passion, they brought to life an authentic cuisine rooted in Aeolian tradition, fresh fish and warm family hospitality."
The Family
Over time, the restaurant has grown without ever losing its family soul. Today, the third generation preserves the tradition, carrying forward with passion the love for fresh ingredients and timeless recipes.
Three Generations of Passion
From Pina’s passion, which gave life to this dream, each generation has added their own touch, keeping the Aeolian culinary tradition alive. Today Antonio, together with his son Giovanni, both chefs, carries forward this heritage with love and dedication, honoring fresh ingredients and authentic recipes, the heart of our kitchen.
Local Ingredients
We work with local fishermen to select the freshest fish, we use the renowned Salina capers and the aromatic herbs that grow wild along the volcanic coasts. Every ingredient tells the unique story of these islands, bringing the authentic flavors of the territory to our dishes.