FACT SHEET

   Cuisine             

                                   Fresh, regional foods of the season, prepared to order.

   Menu features

                                   Eclectic, contemporary Italian featuring nature -fed meats,

Fresh local and flown in seafood, homemade gourmet pastas and desserts. Menu

Changes monthly with daily features.

   Beverages          

Extensive list of wines from Italy and California. Premium wines by the glass, beers from

Italy and North America.

   Décor

                                  Custom designed interior by local architect, with a crisp and contemporary look.

White tablecloths and crystal glassware. Temperature -controlled display wine coolers.

Rotating expressionistic artwork.

  Directions

                                   I-95, to SR 16, to US1 south. Take a left on SR312, follow directions to the beach.

                                   The restaurant is on the corner of 3rd Street.

   Hours

Dinner only. 5 pm - 10 pm (Monday  - Saturday )

   Seating availability

Intimate dining room, 40; Bar, 4.

   Reservations suggested 

   All major credit cards accepted

   Parking on site

   Handicapped accessible

Italian Culinary Institute, Master Chef

Paolo Pece

Cafe Atlantico is Italian contemporary cuisine at its best, featuring fresh, seasonal

food and lively tastes complimented by more than 40 premium wines from Italy and California.

As the Executive Chef and owner, Paolo Pece, brings 16 years experience to Saint Augustine.

Originally from Naples, Italy, Chef Pece received his formal training in his brother’s

Bistro, during a two year apprenticeship under a European Master Chef, before moving to

New York City. There he took position as a Sous Chef in “Al Bacio” restaurant, on the upper

East Side . 

They gave him the opportunity to develop daily specials and to create new concepts for

Fresh pastas and baked goods.

Before opening his own restaurant in 1999, he was Executive Chef for “Il Ristorante”, in

Chambersburg, PA. He was in charge of a la carte menu as well as the supervision of the

Restaurant.  Chef Pece spent his Professional life refining and perfecting different cooking

Techniques, striving to bring to America a replica of a Contemporary restaurant one can find in

Italy today.

Specialty ingredients are prepared using classical training methods.  “This,” said Chef Pece,”

gives me the opportunity to educate my guests so they can discover new flavors on their palate.

It is more an experience versus a dinner and at the same time enriches my life’s work with

Enthusiasm.”