Rapsodia Restaurant has been operational since 2006, precisely on 6.12.2006 is the opening day of the Jubilee of its activity named Hotel Bar Restaurant Rapsodia.
Prospects for the opening of the restaurant began several years ago, 12 years of experience for the chef in Italy strongly influenced by giving motivation in launching the initiative in the country of its origin, as an ideal way for winning, but above all to express their creative talent as a chef.
It is worth mentioning the dynamic and unreserved support of his family. Besides creativity that was a brand new thing, what made people come and return again is the uniqueness of our menu, which consists of a combination of sweet and elegant culinary extremities of tradition and modern. It is noteworthy not only for our customers but also to a large extent, the healthy food of the Rapsodia service.
As a matter of fact, the products we use, as fish, we have managed to maintain and even increase the activity thanks to the very correct cooperation with the local fishermen lobbying so in the protection of nature, as well as products derived from vegetable growing area and cultivated organic, are always part of our table.
Sensing the need for fresh organic products, Rapsodia serves nature and cooperating with it never forgetting to respect.
What makes Rapsodia different is the involvement of the wild vegetation of great value, especially those with medicinal effects, as daisies, chicory and trefoil flowers that always tease the imagination and arouse the curiosity of the customer.