Guido

From the outside, it recalls an elegant bathing establishment overlooking a blue expanse that seems to know no bounds; once across the threshold, the interiors reveal a whispered, unexpected elegance. Now in its third generation – since the grandfather opened the first establishment in 1946 – Guido is a meeting place for seafood cuisine which, although it begins with apparently simple dishes, reveals nuances of refined elegance and subtle technique. The ingredients are those most typical of the upper Adriatic, woven into recipes that have nourished family memory and are reinterpreted with personal, original sensitivity, without ever losing the essence of cooking that is rich, generous and full of flavour. Examples include the sea snails alla marinara, red mullet with its pastry, and open stuffed squid, to name only a few of the house’s emblematic dishes.