A dependable seafood trattoria on the lower waterfront, where the menu follows the daily catch rather than a fixed list. The kitchen handles fish simply — grilled, baked in salt, or fried — and resists the temptation to overlay the produce with unnecessary sauces. The spaghetti alle vongole is a reliable benchmark dish: clams from the local waters, olive oil, garlic, white wine, and nothing extra.
The frittura mista (mixed fried seafood) arrives in a generous pile and makes a good shared starter before a whole grilled fish. The house white is a simple, cold Falanghina that does the job. Prices are honest for a seafront location; reservations are worth making in July and August when the terrace fills by 8pm.