BERE MARE - VENERDI 21 MARZO ore 20:00

Protagonisti della serata e produttori di vino: LES ENFANTS TERRIBLES.
SCOPRI QUI il menu. Il costo è di 220 euro a persona e include menu e abbinamento vini. PRENOTA ORA nella sezione "Bere Mare".

COLAZIONE IN MEZZO AL MARE - SABATO 22 E DOMENICA 23 MARZO

Protagonista: Stefano Guizzetti di Ciacco Lab. La colazione sarà TAKE AWAY dalle 9:00 fino a SOLD OUT. SCOPRI IL MENU .

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a la carte

RAW

Red snapper, sea bass eggs and fava tonka

30 €

Monkfish, purple shrimps and seaweed

32 €

Red tuna, oysters and shallot in vinegar

32 €

Mantis shrimps stuffed with stewed onion, toasted bread and date butter

22 €

Raw scallops, butter, garlic and chili

28 €

SIDES

Sprouts of cabbage and horseradish

9 €

Onions cooked under the ash

9 €

Broccoli, garlic, oil and chili

9 €

FROM THE GRILL AND WOOD OVEN

Chargrilled purple shirimps and pink chicory

32 €

Chargrilled octopus and green cabbege

28 €

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

32 €

Cappelletti pasta with cream, sea urchins and bottarga

26 €

tasting menu

tasting menu

130€

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

RAW

Red snapper, sea bass egg and fava tonka

Monkfish and purple shrimps

Red tuna, grapefruit, bergamot and cucunci

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

Wood oven cooked fish offal

Onions cooked under the ash

STEW

Traditional fish stew

BREAK

Octopus and coffee

Lime granita

PASTA

Cappelletti pasta with cream and fish liver