The story
Overlooking the beach at Contrada Fiuzzi, Asteria blends the energy of a night club with a daytime brunch scene that has caught the attention of local food creators. In their video “Bentornati in CALABRIA,” the team behind Cosa mangiamo oggi? called it “an amazing place with an incredible view” and singled out the “spectacular” brioche and pan suisse. The brioche, noted as a cardamom version with cinnamon sauce and vanilla cream, and the pan suisse—here reinterpreted as a Parmigiana-filled pastry—demonstrate the kitchen’s playful approach to classics.
The experience earns a 4.1-star rating, buoyed by waterfront seating and a setting that feels both casual and Instagrammable. It’s a spot where the landscape and the pastry case compete for your attention, and according to the reviewers, both deliver. For those exploring Praia a Mare, Asteria offers a brunch that’s as scenic as it is memorable.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Asteria’s pan suisse di parmigiana earns rapturous praise, with reviewers calling it a soulful, decadent triumph. The overall vibe is one of warm, indulgent comfort that lingers long after the last bite.
“Mauro Petronella's parmigiana pan suisse is a stroke of genius: it has a nice slice of parmigiana, wild rocket sauce, sweet and sour tomato, and canestrato pugliese. Despite the 40 degrees, it's one of the best pan suisse we've ever had. Brilliant idea.”
What creators say
1 creator has covered Asteria. Most active: Cosa mangiamo oggi?
An amazing place with an incredible view over the beach, where we had a fantastic brunch with spectacular brioche and pan suisse. Highly recommended.
Dishes mentioned
Brioche al Cardamomo con Bagna alla Cannella e Crema alla Vaniglia
The cardamom brioche with cinnamon soak and vanilla cream is a perfect combination: my three favorite ingredients together.
Pan Suisse di Parmigiana
Mauro Petronella's parmigiana pan suisse is a stroke of genius: it has a nice slice of parmigiana, wild rocket sauce, sweet and sour tomato, and canestrato pugliese. Despite the 40 degrees, it's one of the best pan suisse we've ever had. Brilliant idea.
