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The Pani Family2018-10-04T16:26:37+00:00

A tradition, since 1960

The Marco Polo restaurant and the Pani family have been serving customers for three generations. It all started with Maria, an excellent chef, and her husband, Oreste Pani. They were first to set lay down their roots on the beach and thus gave birth to the Marco Polo in 1960.

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A tradition, since 1960

The Marco Polo restaurant and the Pani family have been serving customers for three generations. It all started with Maria, an excellent chef, and her husband, Oreste Pani. They were first to set lay down their roots on the beach and thus gave birth to the Marco Polo in 1960.

Diego Pani

Marco Pani

Running the show and the kitchen from the 80s is Marco Pani. Son of the original owners, Marco brought the restaurant up to the high standards that it enjoys today, thanks to his excellent experience with great chefs such as Gualterio Marchesi in Milan and Roger Verge in France.

Continue
Diego Pani

Marco Pani

Running the show and the kitchen from the 80s is Marco Pani. Son of the original owners, Marco brought the restaurant up to the high standards that it enjoys today, thanks to his excellent experience with great chefs such as Gualterio Marchesi in Milan and Roger Verge in France.

Diego Pani

The third generation of Panis is now ready to add a modern touch to the Marco Polo – all the while respecting the roots and culture that allowed the restaurant to flourish. Diego, son of Marco and Ivana, grew up in some of the best restaurants in France. His most important experience to date was the three years spend with esteemed French chef Alain Ducasse.

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Diego Pani

The third generation of Panis is now ready to add a modern touch to the Marco Polo – all the while respecting the roots and culture that allowed the restaurant to flourish. Diego, son of Marco and Ivana, grew up in some of the best restaurants in France. His most important experience to date was the three years spend with esteemed French chef Alain Ducasse.

Una graziosa palafitta d’insospettabile eleganza, il cui servizio all’aperto si protende ulteriormente verso la spiaggia (dove si trova anche lo stabilimento balneare). La cucina esplora il mondo ittico.

Guida Michelin

Costruzione in legno adagiata su palafitte in spiaggia che propone una cucina accurata, prevalentemente a base di pesce (spiedini di scampi e capesante ai ricci di mare, risotto in bianco alla marinara, gran fritto misto di pesce del golfo in olio extravergine e grigliate miste); articolata selezione dei vini e varietà di formaggi non solo italiani, dolci fatti in casa, sempre presenti i menu degustazione a prezzi competitivi. In bassa stagione il locale chiude di lunedì.

Touring Club Italiano
Diego Pani

Prenota il tuo tavolo

Chiamaci, saremo lieti di accoglierti, ricordati di chiedere un tavolo sulla terrazza se preferisci mangiare all’esterno

Prenota Ora
Diego Pani

Prenota il tuo tavolo

Chiamaci, saremo lieti di accoglierti, ricordati di chiedere un tavolo sulla terrazza se preferisci mangiare all’esterno

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