Fish is the key to the gourmet cuisine offered by Piro Piro and Piro Bistrot, both restaurants in Reggio Calabria. But with an eye to tradition, as well as to raw materialincluding land-based ones, combined with a refined wine list (300 labels from Calabria and the rest of Italy) and craft beers (the Funky Drop), all locally sourced.
Piro Piro, signature cuisine by the sea
The choice of two locations is to adapt to seasons and moments. The restaurant in via Marina Bassa, pied dans l’eau with a view of the Strait of Messina, changes skin as the hours pass: at sunset the small beach becomes a destination for an aperitif, while in the evening it is the turn of the restaurant room with an open kitchen and refined mise en place, completed by an area for those who love pizza, both traditional and gourmet.
Piro Bistrot, contemporary food
The most urban chic soul is instead represented by Piro Bistrot, in the heart of the city (via Zecca 14), a spin-off of the restaurant that remains a point of reference in the summer season. The menu also includes traditional and fusion sushi, always with regional raw materials, slow food and DOP presidia: fish from the Strait, but also ‘nduja from Spilinga, porcini mushrooms and Aspromonte truffle, caciocavallo from Ciminà, pecorino from Monte Poro, extra virgin olive oil from Piana, stockfish and black pig from Calabria.
The kitchen is led by the Chef Marco Maltesewhich interprets territory and tradition with inspirations ranging from the upper Tyrrhenian Sea to the Neapolitan area, to the East. The bistro project is instead curated by Domenico Bellantonio (award winning sommelier and master brewer), always assisted by Maltese.
Publication time: 01/07/2024 11:21
Last update: 02/07/2024 11:33
