A small bistro built around the market — produce picked that morning, a menu that changes with the season, and a room made for long, unhurried evenings.
From the garden
Wood-fired
Slow mornings
Sálvia started as a tiny six-table room with one wood oven and a simple idea: cook what's good right now, and cook it with care. A decade later the idea hasn't changed — only the queue out front has.
We work with a handful of local farms and fishers, write the menu each morning, and make our pasta, bread and ice cream in-house. Nothing fancy. Just honest food, generously served.
— Marco & Elena, owners
BruschettaHeirloom tomato
RisottoWild mushroom
ChocolateDark & gooey
CocktailsFrom the bar
In the kitchen
Chef Elena Rossi trained across Liguria and Lisbon before bringing her market-led cooking home. Her food is rooted in memory — the coast, the garden, a grandmother's Sunday table.
"The kind of place you walk into for dinner and leave three hours later, completely happy. That ribeye is unreal."
"Everything tastes like it was made by someone who cares. We come back every month and the menu always surprises us."
"Booked for our anniversary and the whole team made it special. Warm, generous, genuinely delicious."
We hold a few walk-in seats at the bar each night, but evenings book up fast.