Fico!

We've stopped by Fico when it opened, and a few more times after. By now, it's one of our preferred dining spots. It's got the most gorgeous ambience by the sea. Chef Mirko Febbrile kept the restaurant's vibes beachfront chic and casual. I like coming here before sunset to enjoy a bit of the breeze, an easy stroll and simply soak in the beachfront vibes. 

Most importantly, it's pet-friendly outdoors without the typical 'pet cafe stink'. This is so not a pet cafe. Pets need to be on best behaviour here. It's an actual restaurant that serves great food. Its al fresco tables are sheltered with overhead fans and coolers. Love it!  

We had friends' privileges earlier for tables, but I decided that we shouldn't abuse that; we should simply book online whenever we want to. We've been lucky with the reservations so far. I booked a table at Fico tonight two weeks back (got lucky with the slot) and forgot about it. Till the reservation reminder popped up. Whewwww. Luckily we could make the 6pm reservation. 

Tonight, we opted for champagne with the meal. Passed on the red wine. Without a table of four, it's very hard to continue with a second bottle of wine, or even have two types of pastas and the foccacina. It's carb-heavy and we don't have that much stomach space. 

The man had his oysters and starters of anchovies with charred peppers and capers, and goat milk cheese with sardines drizzled with citronette. Choya got bits of the goat milk cheese; she was so pleased. We skipped the focaccina in favour of the excellent spaghetti cacio e pepe (a minimum order of two portions). The moment the pasta arrived, Choya shot straight up and looked at us. She smelt the shaved pecorino. LOL Yeah, she got a few mouthfuls. Had to brush away the pepper. We had more proteins in the form of black pork with red endives, parmigiano and colatura. 

We made it to dessert, and a digestif, each. The man was greedy and wanted two types of desserts — the zeppole with Amarena cherries and cream, and the seasonal fruit crostata of grapes with fig jam and hazelnut frangipane. I was absolutely stuffed. What a delightful evening!