From the first espresso to the last spritz.
One room, one kitchen, and a day that runs from breakfast through lunch to aperitivo. Walk in — no booking needed.
Morning
We open at ten, seven days a week. Eggs and crushed avocado on focaccia. Mortadella, fried egg and shaved cheese. A cappuccino with a leaf drawn in it, or an espresso standing up if that is more your speed.
In summer the coffee comes over ice, which is the only sensible way to drink it in Andalucía in August.
Lunch, and the long version of lunch
Focaccia romana is the house sandwich — six of them on the board, built to order and changed however you like. Then lasagne, parmigiana, cannelloni; pizza from the oven; pasta and filled pasta from the counter.
Or a tagliere of cheese and charcuterie, cut on the red Berkel, with bread and a glass of something. That is a perfectly respectable lunch and nobody here will argue.
Cannoli, and a gelateria
Cannoli filled to order, dipped in dark chocolate and rolled in pistachio. Gelato in a cone or a tub, with our own wafer pressed on top — the sign on it reads Gelateria Italiana, which is the other half of what this place is.
Best eaten outside, immediately, before Sotogrande does what it does to ice cream.
The best hour of the day
Italian beers — Peroni, Ichnusa, Poretti, Messina — and a shelf of Italian wines, spirits and spritzes that we are very happy to talk you through. Ask for a recommendation; you will get an opinion.
On Friday and Saturday we are open until 23:00, kitchen until 22:30. Sunday we stop at 16:00, because even a delicatessen is allowed a Sunday evening.
The kitchen closes before we do
Worth knowing if you are coming for food rather than a drink — the kitchen stops an hour or so before the shutters.
| Mon – Thu | 10:00 – 19:00 Kitchen closes 18:00 |
|---|---|
| Fri – Sat | 10:00 – 23:00 Kitchen closes 22:30 |
| Sunday | 10:00 – 16:00 Kitchen closes 15:30 |