La Marina Hemingway In

28/04/2026: After so many glowing reviews about the food, I have to ask: what criteria were used to judge these reviews? I largely agree with the praise for the freshness of the ingredients, as well as the beautifully presented dishes. But the main thing—the taste being just as high-quality as the presentation—was missing. Indeed, the taste of all six dishes didn't live up to the visual appeal. No explosion of flavor, just good average, nothing more. Although everyone in our family usually rates their meals differently, the three of us unfortunately agreed: the dessert was the best thing about the evening. The beautiful presentation didn't overpromise here: the excellent taste was a wonderful end to the evening in a lovely setting right on the beach with a sunset and a patient, friendly waiter. The restaurant is dog-friendly; every dog ​​gets a water bowl. The four stars for the food seem to have been awarded rather generously... which should give one pause for thought at these prices. Furthermore, something else stood out that wasn't quite right: the English menu didn't include any daily specials. So it's best to ask the waiter to bring an Italian menu... or reconsider whether you really want to risk this experiment (ours cost €245 including a €10 tip and a bottle of wine). Good luck!

26/04/2026: The restaurant is located directly on the sea, and from the veranda you can admire a beautiful sunset. The atmosphere is understatedly elegant, the setting is quiet. The table service is punctual and attentive. The waiter knows the dishes and the wine list well and knows how to present them appropriately. The combination of flavors in the dishes is truly original; I particularly remember the aroma of the sea emanating from the spaghetti alla mareggiata. The black garlic linguine with the three shellfish ragù, which however has a tomato base, is very special. The amberjack tataki is served warm with truffle, and the flavor of the fish is particularly enhanced. The only two small imperfections are the cooking of the pasta, which for my taste is too al dente, and the desserts, as I'm not particularly fond of disheveled versions.