The Grill

When the raw ingredient reaches its highest expression, fire takes the stage.

Our Josper, one of the world’s most acclaimed charcoal ovens, delivers an intense and precise cooking method capable of preserving juices, texture, and identity.

The embers become a second embrace: warmer, more vibrant, more emotional.

The result is fish that carries the aroma of the sea, fire, and authenticity.

 
 

The Grill

When the raw ingredient reaches its highest expression, fire takes the stage.

Our Josper, one of the world’s most acclaimed charcoal ovens, delivers an intense and precise cooking method capable of preserving juices, texture, and identity.

The embers become a second embrace: warmer, more vibrant, more emotional.

The result is fish that carries the aroma of the sea, fire, and authenticity.

Head Cut

A section characterized by compact muscles and a high presence of connective tissue.

It presents an intense sensory profile, with marine and iodised notes and a pronounced natural sapidity.

The texture is firm and fibrous, with a high concentration of aromatic compounds.

 
 

Belly Cut (Ventresca)

A highly marbled cut, featuring fine muscle fibres and a soft, delicate texture.

On the palate, it is rich and rounded, with sweet notes and a long, persistent aromatic finish.

It is the most succulent and fatty part of the fish.

Tail Cut

A lean and compact muscle, made up of long and elastic fibres. Its sensory profile is clean and balanced, with moderate sapidity and a dry, refined taste.

Ideal for preparations that highlight texture and structure.

Head Cut

A section characterized by compact muscles and a high presence of connective tissue.

It presents an intense sensory profile, with marine and iodised notes and a pronounced natural sapidity.

The texture is firm and fibrous, with a high concentration of aromatic compounds.

 
 

Belly Cut (Ventresca)

A highly marbled cut, featuring fine muscle fibres and a soft, delicate texture.

On the palate, it is rich and rounded, with sweet notes and a long, persistent aromatic finish.

It is the most succulent and fatty part of the fish.

Tail Cut

A lean and compact muscle, made up of long and elastic fibres. Its sensory profile is clean and balanced, with moderate sapidity and a dry, refined taste.

Ideal for preparations that highlight texture and structure.