Raw material is the pure essence of our kitchen, the attention and love with which our dishes are prepared and cooked will give to the customer the possibility to appreciate what is good and “right”. In his dishes, thanks to the skillful preparation of food, the Chef Enrico Camponeschi is capable to merge the daily offer from the sea of Anzio with his unique and personal touch and culinary estro, enhancing the flavors and taste of the fish. Thus going “ beyond the border” to explore contemporary new tastes while being refined and sophisticated. A kitchen where fish is the fulcrum of everything, where all the Chef’s lovely and excellent recipes are created, maintaining fish pureness and taste intact , respecting the meaning of “tradition”. This is the ACQUASANTA philosopy.