Versa Bistrot 1957

Starting from an Osteria, at the "Versa" they served new wine and sold bottled wine from various local wineries, the food was simple, pasta and beans and aged cheeses were the masters. Starting from that concept of "recovery" and simplicity that was the Versa of 1957, we have now developed a fish-based menu that does not change the quality of the raw materials. Its soul as an Osteria remains through our wine cellar, through the style of our large room on the ground floor and in the choice of products. Renewed in appearance, we remain faithful to simplicity, with the difference that yesterday we were simple hosts, today innovators.