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STARTERS

Ancioa: fried anchovies  with lemon 10 (1,4)

Frixeu: fried frisceu with sea lettuce and anchovies fondue 9 (1,4,7)

Laxerto: marinated mackerel with fried frisceu, oyster mayonnaise and beet powder 14 (1,4)

Cuttlefish are in the woods: raw squids with lard, almond cream and mushrooms 14 (14)

 

FIRST COURSES

 

Pastacciu: calamarata with turnip greens, anchovies, burrata and taralli from Puglia 14 (1,7,4,12,14)

Fisherman Cacio e Pepe: fusilletti with cacio e pepe, shrimps and lime 14 (1,2,7)

Pansoto: mixed ligurian herbs gnudi, ricotta cheese, pistachio sauce 12 (1,3,7,8)

Evergreen: trofie with homemade pesto, green beans and potatoes 12 (1,7,8)

 

MAIN COURSE

Ligurian Style: grilled croaker with ligurian tomatoes sauce, potatoes cream, dry olives and basil  17(1,4,7)

Calamaio: grilled squid, black cheakpeas hummus, chimichurri sauce and marinated pakchoi 17  (8,11,14)

Mediterranean Tataki: seared bonito fish with mussels, lemon, tomatoes and crostini 17 (4,7)

 

Wine by glass:

Sparkling: “48” traditional method  7

San Vincent rosè Bergianti 6

White:  Pigato Rocche del Gatto 6

Garganega IGT Masieri 6

Red: Rossese Rocche del Gatto 6

CLICK HERE TO READ THE FULL WINE LIST

DESSERTS

Fresh: crème brûlée with berry sorbet 6 (3,7)

PalemmoBlues: cassatina “our way” with ricotta cheese, mascarpone and pistachio cream 6 (7,8)

Cloudy: chocolate mousse and coconut foam 6 (1,7)

Sweet Countryside: cheese caprino, honey pear, nuts and fried bread carasau  6 1,7,8

 

Sweet au pair: Sauternes 7 – Zibibbo 4 – Moscato di Noto 6 – Ben Ryè 8 – Malvasia 6 – Passito di Pantelleria 6 – Vino passito di Portofino 9

 

Service € 2 – Coffee € 1.5 – Decaffeinated € 2 – Barley / Ginseng € 2.5

(^)

SOME FRESH PRODUCTS SUCH AS RAW ADMINISTRATED FISHERY PRODUCTS ARE SUBJECT TO FAST TEMPERATURE FALLING TO ENSURE QUALITY AND SAFETY, AS DESCRIBED IN THE HACCP PLAN PURSUANT TO REG. CE 852/04 AND REG. CE 853/04. THE DISHES MARKED WITH (*) ARE PREPARED WITH QUALITY RAW MATERIAL FROZEN AT THE ORIGIN.