COLAZIONE IN MEZZO AL MARE con ospiti Paolo Minguzzi e Forno Brisa

- sabato 1 e domenica 2 FEBBRAIO
- Una mattina d’inverno, il mare respira davanti a voi, una coperta vi avvolge. La colazione? Sarà TAKE AWAY dalle 9:00 fino a SOLD OUT.
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booking

a la carte

RAW

Sea bass, its eggs and fava tonka

30 €

Croaker, gobbetti shrimps and seaweed

32 €

Amberjack, finger lime, grapefruit and caper leaves

30 €

Mantis shrimps stuffed with stewed onion

22 €

Raw scallops, butter, garlic and chili

28 €

SIDES

Wood oven cooked pumpkin and mustard

9 €

Mixed greens with vinaigrette and cuttlefish liver

9 €

Cauliflower, saba, dill and mint

9 €

FROM THE GRILL AND WOOD OVEN

Chargrilled prawns and mixed greens

26 €

Chargrilled cuttlefish, mora romagnola pork lard and black cabbage

28 €

Rice with fish stew cooked in wood oven, raw shellfish and crustaceans

32 €

Cappelletti pasta with cream and fish liver

20 €

tasting menu

tasting menu

130€

Tavola imbandita, tutto in mezzo, come piace a noi!

RAW

Sea bass, its egg and fava tonka

Croaker, gobbetti shrimps and seaweed

Amberjack, finger lime, grapefruit and caper leaves

Cockles, persimmon and sea inula

Puntarelle and sea lemon

Fish skin terrine

CRUST

Fish cooked in a black pepper crust, pine nut and laurel

Mixed greens with cuttlefish liver

GRILL

Fine fish

Fish tripe

Onions cooked under the ash

STEW

Traditional fish stew

BREAK

Octopus and coffee

Lime from Marrakech granita and sea water

PASTA

Cappelletti pasta with cream and fish liver