It all began in 1910 when Filippino Bernardi moved with his family from the Marche to the island of Lipari in southern Italy. He opened a restaurant together with his wife preparing traditional Aeolian meals and at the same time teaching his son Filippo the art of cooking. Filippo experimented with other professions before finally following in his father's footsteps in the restaurant business which is carried on today by his sons Antonio and Lucio Bernardi. The family maintains the tradition of fine Aeolian cuisine, which is praised widely both by Italian and international (Politiken, New York Times, Espresso, Gente, Inquirer, Panorama, Figaro, Die Welt, Nelly .....).

The modest restaurant opened by Filippino Bernardi so many years ago has been replaced by an elegant dining setting catering to a more sophisticated clientele. The vast professional experience of the Bernardi traditions encompass the art of authentic home made products, such as bread, pasta, pastries and ice cream.

The menu changes daily according to the fish brought ashore by our boats.

CLOSED FROM NOVEMBER 15 TO JANUARY 10