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Cerea Brothers

Cerea Brothers

Specialities such as Fritto misto with langoustines, prawns, squid, octopus, shrimp, sand smelts, whitebait and crab and Steamed langoustines with lemon and mayonnaise showcase the strikingly fresh seafood that the restaurant is renowned for. The cuisine of the region is celebrated here, with plates like The Mediterranean – burrata, prawns, Taggiasca olives, lemon cream and onion petals, while fish courses such as Cod with corn textures and quail egg hint at influence from outside Italy. The presence of their father who, together with their mother, started them on this path to greatness, is still felt through dishes like Paccheri pasta with Parmesan by Vittorio. Delicate desserts like Polenta and Osei with sponge, whipped custard, lemon syrup, sweet polenta, cocoa crumble and vanilla ice cream, and Apple spheres with almond granita and salted caramel crumble elevate traditional Italian flavours with modernist technique.

The drive improve, to perfect, continues to motivate the brothers. Enrico told us: ‘This constant development has brought me great satisfaction and joy. Every day is a challenge and an opportunity to get better and better.’ But it remains the customer who is at the heart of everything they do. Roberto explains: ‘The best thing is that our guests leave the restaurant with a smile on their face. Everyone is always glad to return and that's the greatest success. The Michelin stars and food guides are great, but the most important thing is that the guests come back because they're satisfied.’