It is well known that the good quality of a dish lies in the hands of the person who takes care of it, but it starts from afar: from the selection of raw materials, their origin, and those who have cultivated them with patience and dedication.
Seasonal Menu
Starters
open
- Mixed raw seafood platter on ice
- Sicilian red tuna tartare, burrata cheese and crunchy sesame / with Asetra caviar
- Raw fish and shellfish of the day
- Smoked golden mullet, artichoke salad, honey citronette, orange
- Steamed scampi and king prawns of the Adriatic Sea with raw vegetable sticks in balsamic vinegar
- Gratin of mussels, fish and courgettes in scapece style
- Roasted octopus, potato, cicory's puntarelle, peanuts
- Small squids stir-fried with artichokes
- A sort of club sandwich
- Asparagus, asparagus and parmesan zabaione
Next, the first courses.
open
- Passatelli, soles, artichokes chips
- Paccheri with spicy scorpion fish ragout minimum x2 people
- Spaghetti with sea urchins
- Pappardelle with seafood and marinated lemon peel
- Tagliolini with shellfish and molluscs white ragout
- Tagliatelle with baby calamari, scampi, clams
- Sausage pappardelle, fennel and confit cherry tomatoes
- Gnocchi stracchino cheese and rocket, like a piadina
The seafood and meat dishes
open
- Sea bass in salt crust, wild herbs
- Scorpion fish in a pan with cherry tomatoes, capers, garlic
- John dory in pan with artichokes
- Steam fish of the day, bagna cauda lemon sauce, white asparagus and broccoli
- Mixed grilled fish, molluscs and shellfish from the Adriatic Sea
- Artichoke au gratin stuffed with hake, bouillabaisse reduction
- Slow-cooked cod fillet and spring vignarola
- Grilled iberian pork pluma, chimichurri, artichokes in a pan
- Roasted cauliflower, chickpea hummus, Madras curry
- Cheeses of the month, selected by Marco Pasqualini
Working Menus and Tastings
Business Lunch 1
open
- Welcome entrée
- Fish of the day carpaccio
- Sautéed prawns and calamari with thyme and fresh salad in balsamic vinegar
- Paccheri with scorpion fish spicy ragout
- Caffè
N.B. Menù available only at lunch from Tuesday to Friday
The menus are made for the entire table
Business Lunch 2
open
Menù 2
- Welcome entrée
- Sicilian red tuna tartare, burrata cheese, crunchy sesame
- Roasted octopus, potato, cicory's puntarelle, peanuts
- Spaghetti with sea urchins
- Fished of the day, monk's beard, confit tomatoes
- Dessert cart choice
- Caffè
N.B. Menù available only at lunch from Tuesday to Friday
The menus are made for the entire table
Tasting menu 2026
open
- Welcome entrée
- Smoked golden mullet, artichoke salad, honey citronette, orange
- Ink-black cuttlefish soup with cauliflower, green pepper
- Roasted octopus, potato, cicory's puntarelle, peanuts
- Rockfish cannelloni, bouillabaisse reduction
- Slow-cooked cod fillet and spring vignarola
- Dessert cart choice
- Caffè "Oro" (Giada)
The menus are made for the entire table
Classic tasting menu
open
- Welcome entrée
- Sicilian red tuna tartare, burrata cheese, crunchy sesame
- Gratin of mussels, fish, courgettes in scapece
- Small squids stir-fried with artichokes
- Tagliolini with shellfish and molluscs in white ragout
- Sea bass in salt crust, wild herbs
- Dessert cart choice
- Caffè "Napoli" (Giada)
The menus are made for the entire table






