Emanuele
Behind a deceptive beach-bum bar facade snuggled into the beach at the Enfola headland, friendly family-run Emanuel excels at marrying the pick of the ocean with fresh pastas and seasonal vegetables. Reserve ahead for one of a few shaded tables in the pocket-size courtyard, just feet from the waves lapping at the pebble beach. The garganelli branzino e verdure (sea bass scented with rosemary and tossed with zucchini, carrots, oil, and a bit of peperoncino) is outstanding, as is the simple tagliolini bottarga e carciofi (thin pasta strands twirled with grated tuna roe and artichoke hearts). For a secondo, have them grill or oven-roast the catch of the day pulled in by local fishermen that morning, or try the island specialty totani alla diavola (small cuttlefish cooked up with oil and hot peppers).
Behind a deceptive beach-bum bar facade snuggled into the beach at the Enfola headland, friendly family-run Emanuel excels at marrying the pick of the ocean with fresh pastas and seasonal vegetables. Reserve ahead for one of a few shaded tables in the pocket-size courtyard, just feet from the waves lapping at the pebble beach. The garganelli branzino e verdure (sea bass scented with rosemary and tossed with zucchini, carrots, oil, and a bit of peperoncino) is outstanding, as is the simple tagliolini bottarga e carciofi (thin pasta strands twirled with grated tuna roe and artichoke hearts). For a secondo, have them grill or oven-roast the catch of the day pulled in by local fishermen that morning, or try the island specialty totani alla diavola (small cuttlefish cooked up with oil and hot peppers).
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