The Trattoria al Gatto Nero first opened as a simple tavern around 1946, and was taken over by Ruggero Bovo in 1965.

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"When I was a child I cultivated a dream, that of studying music so that I could put on the notes what I felt inside, but I was unable to study because of my parents' financial situation.
Then I thought: Why not put all my creativity and enthusiasm into the art of cooking? So that is what I did! I love my country, its traditions and flavours; I love the fish from the Lagoon and the Adriatic Coast, a raw material that has fed my island for generations and which I am still lucky enough to have fresh every day. My wife Lucia is continually researching the ancient flavours of the Buranella tradition."

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The kitchen offers a wide range of appetizers, first courses (among which the famous risotto di gò alla Buranella and tagliolini alla granzeola) and second courses (among which oven-baked fish or typical frittura di pesce with seasonal vegetables organically grown on the neighbouring islands). All pasta and desserts are strictly homemade.

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"The elders in town used to tell me that "a good dish must always be accompanied by a bon gòto de vìn" and my son Massimiliano, certified Sommelier, has curated a remarkable wine list".

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