Gourmet restaurant specializing in seafood, FISHØLOGY innovates with ancestral fish preservation techniques. Sustainability-focused concept, open kitchen and preparation lab, tasting menus and artisanal vermouths.
Innovative Concept
FISHØLOGY revisits ancestral fish preservation techniques in a contemporary gastronomic setting. The restaurant distinguishes itself by:
- Using aging, salting, and smoking methods applied to fish
- A zero-waste approach and the use of wild fish from sustainable fishing
- Production of artisanal vermouths using organic ingredients
Space and Layout
- Visible open kitchen and preparation laboratory
- Interior evoking a marine environment
- Outdoor terrace
- Garden for growing herbs and flowers used in dishes
Culinary Offerings
Menu
- À la carte dishes
- Tasting menus
- Specialty: smoked fish platter
Unique Features
- Fusion of Spanish and Japanese influences
- Fish charcuterie
- Incorporation of marine elements in all dishes, including desserts
Team
- Chef Riccardo Radice: from Northern Italy, experience in Michelin-starred restaurants
- Giulia Gabriele: service manager, expert in sake and vermouth
Practical Information
- Capacity: 20-25 covers
- Reservation recommended
- Service in English and Spanish
- Tasting menu with wine pairing available
