Hotel Saint Raphaele

From the outside, it recalls an elegant bathing establishment overlooking a blue expanse that seems to know no bounds; once across the threshold, the interiors reveal a whispered, unexpected elegance. Now in its third generation – since the grandfather opened the first establishment in 1946 – Guido is a meeting place for seafood cuisine which, although it begins with apparently simple dishes, reveals nuances of refined elegance and subtle technique. The ingredients are those most typical of the upper Adriatic, woven into recipes that have nourished family memory and are reinterpreted with pers