MENU

STARTERS

                                        Acciucrock: potatoes and anchiovies croquettes with raisin and lemon mayo €10 (1,3,4)

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

Perū in Via Prė: octopus and potatoes ceviche with lime, red peppers,  guacamole sauce and mais crispy €13 (1,14)

Tunaschetta: bruschetta with tuna tartare, red onions, tomato jam, soft pesto and olives €12 (1,4,7,8)

vitel fichissimo: slow coocked veal witch figs, pecorino cheese and raspberries demi-glace €12 (7)

 

FIRST COURSES

 

Carbonara del pescatore: calamarata with salmon and jowls  €14 (1,3,4,7)

Val Bisagno: taglierini with mushroom ragù, shrimps and pecorino cheese €14 (1,2,7)

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

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

 

MAIN COURSE

Ligurian Style: grilled hake, ligurian tomatoes sauce and crostini €17(1,4,7)

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

Pink knight…: cooked at low temperature salmon with horseradish yogurt and crispy salad €17 (4,7)

U cuniggiu: rabbit filled with sausages, carrot cream, crispy carrotsand brown stock (1,12) €17

 

Wine by glass:

Sparkling: prosecco Naolta €6 –  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: plum, melon and peach in cold karkadè infusion€4

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

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

Itaca: Greek yogurt with purple plum, merigue with black sesame and candied ginger €6 (3,7,11)

 

Sweet au pair: Sauternes €7 – Zibibbo €4 – Moscato di Noto €6 – Ben Ryè €8 – Malvasia €7 – 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.