Zoi

Alberto Garcia Perez has run the kitchen since the room opened in 2017, and the recognition followed quickly: a Michelin guide listing from that first year, sev…Alberto Garcia Perez has run the kitchen since the room opened in 2017, and the recognition followed quickly: a Michelin guide listing from that first year, seventeen out of twenty from Gault Millau, and restaurant of the year from the national tourist board in 2022.

The cooking is seasonal and Adriatic, built on fish, aged meat and vegetables given a lead role rather than a garnish one. Downstairs is vaulted Roman stone. The tables to ask for are on the roof, above the promenade and the harbour lights. Dinner only, and the menu is repriced as the seasons turn.