The business was recently refurbished with its machinery and wood-burning oven in working order, the dining room and terrace have a capacity of about 80 seats, and in peak season (summer) it is filled twice.
It takes about 4/5 people to run the business, and in the winter period the staff is reduced, opening on Fridays, Saturdays and Sundays. The turnover is divided into about 70% with the pizzeria and the remaining 30% with the restaurant mainly with a fish menu.
Possibility of increasing turnover with breakfasts and aperitifs.