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Corvella Restaurant

Corvella Restaurant

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## Seafood restaurant

### Fresh catches every day

The boats come in a little before six. What they carry decides what we cook, so the board changes with the weather and the season — sea bream one week, red prawns the next, always landed the same morning.

Twenty-four covers, one long room, and a window that opens straight onto the water. We take the shellfish apart ourselves, salt the fish lightly and let the fire do the rest.

Our story

### Chef's specialities

Three plates we cook every day

Everything below starts at the quay: shells opened to order, stock drawn from the bones of the morning's fish, herbs cut in the yard behind the kitchen. Three dishes stay on the board all year — these are they.

Grilled red prawns Clams and chanterelles Linguine with prawns
Discover our menu

Our handpicked wine collection

### Finest wines from around the world

Forty growers, most of them working plots small enough to walk across in an afternoon. Whites that hold their salt next to a raw plate, a handful of light reds for the grill, and four bottles open every evening.

Our wine collection

## Photographs

1. Photograph 1
2. Photograph 2
3. Photograph 3

Every plate hides a flavour waiting to be found.

### Reservation

Name and surname Email Phone number Number of guests Date and time

Thank you — we will call you back to confirm. Tables can also be held on +1 (555) 240-1183.

### Our events

Long tables on the terrace in July, oyster mornings through the winter, and the kitchen open to twelve people once a month.

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