Riccardo Radice & Giulia Gabriele

FISHØLOGY is a project where diners can immerse themselves in a unique experience focused on the marine environment.

At the restaurant, we study and develop ancient conservation techniques (aging, curing, sausages, smoking, preserves, and salting), adding our innovative touch.

Sustainability and zero waste are some of our core principles, which is why we work with wild fish, sometimes unusual, and with fishing techniques that are respectful of the environment.

The FISHØLOGY crew will be delighted to guide you on this journey, allowing you to dive into the marine ecosystem through our dishes, products, vermouth, and inviting you to enjoy the journey "on the high seas."