The place has been called Au Lapin Agile since 1977, and in 1982, managed by Filippo Vilasi, it acquired its present characteristics of charm and careful cuisine, mainly based on seafood specialties. In summer guests can choose the dehors or the air conditioning inside. Recommended dishes: hot fish hors d'oeuvres. First courses: spaghetti and seafood soup, risotto with scampi, tagliatelle with salmon, tagliolini with asparagus or porcini mushrooms, linguine with lobster. Second courses: baked f...

The place has been called Au Lapin Agile since 1977, and in 1982, managed by Filippo Vilasi, it acquired its present characteristics of charm and careful cuisine, mainly based on seafood specialties. In summer guests can choose the dehors or the air conditioning inside. Recommended dishes: hot fish hors d'oeuvres. First courses: spaghetti and seafood soup, risotto with scampi, tagliatelle with salmon, tagliolini with asparagus or porcini mushrooms, linguine with lobster. Second courses: baked fish or fish baked in paper, mixed grill, asparagus with Parmesan cheese, grilled mushrooms, various flans. Desserts: mousse with fruit of the season, tiramisù, caramel custard, cream pudding, bonet. Piedmontese, Friuli and Ligurian wines as well as foreign wines of atypical origin: South Africa, Chile, United States.

read everything less