Drink and Dine
Laying the table.
Italian, at the end of its own pier
Pierchic
Restaurant · Lunch Friday to Sunday
The walk out is a timber boardwalk that leaves the sand and runs above open water to a low pavilion raised on stilts, wind towers along its roofline.
By the time you are seated, the Gulf surrounds the table on every side.
Chef Beatrice Segoni trained first in fashion, then moved from a small restaurant in Porto Recanati to 14 years at Florence's Borgo San Jacopo. The card runs from caviar service to the day's whole fish, and a table is held for about 2 hours.
Kismet Recommends
- Chitarrina alla pescatora
- Ravioli del plin
- Filetto di manzo & datteri
- Burrata
- Tiramisù
The kitchen
Beatrice Segoni
She trained first in fashion, then spent 14 years cooking at Florence's Borgo San Jacopo.
By the time you are seated, the Gulf surrounds the table on every side.
