Porto Salo

This restsurant opened under new management 6 days ago so hence no other reviews as yet. The owners/chef know their trade especially utilising fresh, local seafood and pasta. Also, loved their knowledge of local wines. It was the first time in the area that anyone had mentioned that the local red is called 'Gropello ', a blend of sangeovesi, barberra and mazemino. (Hope my spellings are correct) . It was smooth and we quite enjoyed it.