Imagine sheets of briny uni on toast, brightened with lime and a whisper of seaweed butter; yellowfin tuna carpaccio that melts on the tongue, brushed with Calabrian chilli oil and dressed in confit tomatoes and Andalusian olives; scallops seared bronze and crowned with salty-sweet Sicilian pistachio. Chef Luca crafts a menu that changes daily with the tides, capturing the best of each morning’s catch and ensuring that no two experiences are ever the same.