Menù

Our specialties

Starters

Land

  • PLATTER SALAMI, CHEESE AND FOCACCIA 18,00€

    Allergeni: 1,2,3,9,10,11,12,13,17

  • "ZIA CATERINA'S" MEAT BALLS 8,00€

    Allergeni: 3,9,12,13,14,15

  • Beef carpaccio Figs and salted ricotta 14,00€

    Allergens: 1,2,3,7,11,13,15

  • Tacos con pastrami di pollo e tzatziki 🌶️ 9,00€

    Allergens: 1,2,3,9,11,13,17

Sea

  • RAW TASTING 25,00€

    By the Chef

  • Oyster of the day 5,00 €
  • ROYALE TASTING X2/X4 80,00€/160,00€

    By the Chef

  • RAW SCAMPI 4,00 €
  • RED MAZARA PRAWNS 4,00 €
  • SEA BASS CARPACCIO 15,00€
  • Yellowfin Tuna, confit lemon, extra virgin olive oil, Maldon salt 18,00€

    Allergens: 5,7,11,13,14,15

by the chef

Luca Di Marco

Main Courses

Why “al dente”!

The digestibility of a pasta dish is at its best when cooking ensures that the format is chewy.
In fact, pasta should be chewed and its quality recognised precisely in that healthy crunchiness that makes the bite tasty for the right amount of time.
Pasta al dente makes us understand the ingredients while the chewing speed of an overcooked pasta harms the palate and our digestion.

by the chef

Luca Di Marco

by the chef

Luca Di Marco

by the chef

Luca Di Marco

Service: 2€ per person

by the chef

Luca Di Marco

by the chef

Emanuele e Pietro Mastroianni

Red Wines

Gin

a cura dello chef

Luca Di Marco