Il Tino

Within the Nautilus shipyard, stairs lead to the first floor attic dining room with windows overlooking the marina. Elegant and refined, also in service, chef Daniele Usai creates highly original seafood cuisine, distinguished above all by a skilful use of aromatic herbs, of which the chef is a true master and connoisseur, also of uncommon varieties. The offering is structured around two tasting menus: one featuring his most classic dishes accompanied by their year of creation, the other with his latest creations. Dishes may, however, also be chosen freely from the carte, starting from two courses and a dessert.