Prawn tails with six flavours: soufflé, coconut panure, tempura, potato threads, puff pastry threads, fried.
Grilled octopus on hummus with confit cherry tomatoes, sultanas, parsley sauce, and crispy chips.
Sautéed prawns and calamari fillets on spinach with pesto and yellow cherry tomatoes.
5 Jotas Pata Negra on warm, crushed potatoes with chorizo.
Japanese-style octopus meatballs (takoyaki) with sauce.
Tuna tartare seasoned with cherry tomatoes, vegetables, sultanas, currants, olives, chopped sun-dried tomatoes, anchovies, and basil.
Ceviche with pink shrimp, langoustine, tuna, scallop, salmon, sea bream, lemon, oranges, and sake.
Shellfish crudo: langoustine, scallop nut, pink shrimp from Puglia, Sicilian scampi, cherry tomato concassé, wakame seaweed.
Goose foie gras medallion with fig jam, white bread, mixed salad dressed with fig vinegar.
Campanian tagliolini with lobster, lobster, shrimp, pulp only, fresh and confit cherry tomatoes, and basil.
Gragnano spaghetti with fresh sea urchin roe.
Sautéed tagliardi with crotino cheese from the Cuneo caves, truffle, and porcini mushrooms.
Sicilian paccheri with anchovies, confit cherry tomatoes, squid threads, capers, pine nuts, chilli, lemon zest, and mint.
Broken candles with Norcia sausage ragu, threads of Pecorino Romano cheese for creaminess.
Scialatelli with catch of the day: shrimp, langoustine, squid, calamari, scallops, mussels, three tomatoes.
Our cannelloni with sea bream, sea bass, sea bream, buffalo ricotta, diced vegetables, and cream.
To get the Vietri ceramic plate, you need to order: 1 starter or 1 main course, the cannelloni, and dessert.
Our seafood fry with pink shrimp, prawns, calamari, scampi, scallops, sea bream, dentex, zucchini threads, and flowers.
Lobster, crayfish, shrimp, only the pulp interpretation of Catalan style, cherry tomatoes, basil on lamb's lettuce.
Our fish soup with grouper, red scorpionfish, John Dory, cuttlefish, sea bream, shrimp, calamari, mussels, cherry tomatoes, basil, bisque.
The sea roasted on the grill, prawns, small cuttlefish, calamari, baby octopuses, cherry tomatoes, and thin fries.
Sea bass fillets in warm carpaccio, oven-baked, on spinach with diced cherry tomatoes, Taggiasca olives, and scattered toasted almonds.
Sautéed calamari, prawn fillets, mussels, porcini mushrooms, coconut milk, tom ka with lemongrass, katsuobushi.
French pre-salted kid from Normandy, baked, deboned, pan-seared with cooking sauce on mashed potatoes.
Grilled Uruguayan beef escalope (200g) with pan-roasted potatoes.
Our tripe in the original Bustocco style, cooked traditionally with the four classic parts.
Roasted Peking duck with its sauce, on vegetable tagliatelle, sautéed.
For those who prefer neither meat nor fish, we offer whole violet artichokes cooked in oil and white wine, served with thin vegetables.
Porcini salad, shaved Parmesan, thin vegetables, extra virgin olive oil
Emilian tagliatelle with porcini mushrooms
Milanese-style fried porcini mushrooms with crispy bread
Scottona beef tartare with porcini mushrooms and vegetables, honey mustard
Sautéed porcini mushrooms in truffle oil as a side dish or main course.
Price according to quantity.
VAT and service included
Table Complements
San Pellegrino mineral water
Lavazza Oro blend coffee
For allergens, please see the table.