Marita is a novel proposal that laid its foundations in the neighborhood of Palermo.

It poses a retro aesthetic, from a black and white checkerboard floor, and a high ceiling as in the best mansions of the city, which transforms the gastronomic experience into a sensory journey through the ages. In this sense, the old piano, the old clock and its tin bar stand out.

As for his cooking proposal, Pablo Masie participates in it, who every night renews his creative bet, from the combination of French touches, based on fish and seafood and passing through the Mediterranean cuisine. One of the particularities of its space is the wine list, which makes it a real wine bar.
Of his presentations, the bondiola is highlighted in two textures and grilled fennels; tenderloin at its point with timbale melanzane, vegetables and malbec reduction; the Andean gnocchi with dried tomatoes, basil and olives; or the pink salmon (crunchy) from the Pacific with pumpkin muslin, sautéed beans and basil cream. To finish, an exquisite crème brulee.