A long-running Chianalea restaurant whose tables sit on a stone terrace literally above the waves. The menu changes with the daily catch but reliably includes swordfish carpaccio, a generous spaghetti ai ricci di mare (sea-urchin pasta), and grilled fish chosen from the day's haul.
It is not the cheapest place in town, but the cooking is careful and the setting unbeatable. Reserve in summer; expect a slow, leisurely meal — a Calabrian dinner here is not to be rushed.