It was 1966 when the Cera family opened this place as a simple seafood osteria. Forty years later, Lionello Cera had turned it into the top gourmet restaurant in the region and it’s been a must-go destination for seafood lovers ever since. The appetizers mainly focus on outstanding preparations of crudo and shellfish, but unlike many other restaurants that have mastered that art of serving raw fish, the cooked dishes, like cold spaghettini with a sauce of pistachios, prawns, squid and mullet, are just as amazing.