The gran crudo: oysters, prawns, langoustines and tartare on ice

The kitchen

Seafood with a contemporary soul

Raw seafood, pasta and mains from traditional Mediterranean cuisine, prepared with character by our chef.

The sea

Traditional Mediterranean cuisine

Thanks to my Neapolitan roots I carry the secrets of the sea and of seafood cooking with me: the local catch comes from the fishermen of this coast, selected and prepared with care.

My recommendations: toasted Sardinian fregula with potatoes, mussels and pecorino; the fish soup; the calamarata with lobster.

A crate of oysters
Fresh red mullet on ice

Where it comes from

Local catch

Porto Pozzo oysters, Sardinian mullet bottarga, roasted local fish. With a sea like this, we could not do otherwise.

The menu

From the sea to the table

A taste of the menu: the full menu, with pizzas, desserts and lunch, is on its own page.

A pasta dish on a blue plate

The full menu

Raw

  • Gran crudo (raw seafood platter)*€ 60

    4 oysters, 2 prawns, 2 langoustines, tuna tartare, salmon tartare, amberjack tartare, crudités and berries

  • Porto Pozzo oyster€ 6
  • Red prawn*€ 8
  • Mediterranean langoustine*€ 8

Pasta

  • Pappardella€ 25

    Handmade pasta filled with ricotta and figs, tossed in herb butter, with a crisp Sardinian pecorino wafer

  • Fregula€ 20

    Toasted fregula with potatoes, mussels, semi-aged Sardinian pecorino and basil powder

  • Fish soup*€ 25

    Fish soup with mussels, octopus, cuttlefish, prawn and fish fillet in tomato, with croutons

  • Spaghetto€ 22

    Handmade spaghettone with garlic, oil and chilli, clams and Sardinian mullet bottarga

  • Calamarata€ 28

    Calamarata with lobster, red datterino tomatoes and basil

  • Mezzo pacchero€ 22

    Half paccheri with Neapolitan ragù: tomato sauce, sausage and pork chop slow-cooked for 8 hours

Mains

  • Fish steak*€ 26

    Roasted local fish steak with soy-marinated courgettes and pea cream

  • Fried seafood*€ 25

    Squid, prawns and cuttlefish with fried spaghetti and passion fruit sauce

  • Grilled fish*€ 32

    Mixed grilled fish: squid, prawn, salmon, tuna, octopus and langoustine

  • Tuna*€ 24

    Tuna fillet on green pepper cream with roasted Belgian endive

  • Veal cheek*€ 25

    Slow-cooked veal cheek with Cannonau and myrtle reduction, mashed potatoes and roasted Belgian endive

  • Sliced beef€ 22

    Sliced beef with rocket, Grana shavings, cherry tomatoes and toasted cashews

Frequently asked questions

Questions about the kitchen

Can’t find your answer? Write to us on WhatsApp

Is the fish local?

Yes: the catch comes from the fishermen of this coast and the oysters from Porto Pozzo, a little further along the sea. Some preparations may contain frozen or blast-chilled ingredients to preserve their quality: they are marked with an asterisk on the menu.

What is in the raw seafood?

Porto Pozzo oyster, red prawn, Mediterranean langoustine and the gran crudo platter: 4 oysters, 2 prawns, 2 langoustines, tuna, salmon and amberjack tartare, raw vegetables with dip and red berries. The raw seafood is opened when you order it, not before.

Which dishes should we not miss?

The toasted fregula with potatoes, mussels and Sardinian pecorino, the fish soup, the calamarata with lobster and the roasted fillet of local fish. The sea decides the rest: the menu can change with the catch and the season.

Is there anything for those who don’t eat fish?

Yes. Among the mains there are veal cheek with Cannonau and myrtle, sliced beef and barbecue-glazed aubergine; and then the Neapolitan pizzas, red and white.

How much does it cost?

Prices are on the online menu, VAT included: raw seafood from 6 euros for an oyster to 60 for the gran crudo platter, mains between 16 and 32 euros. The cover charge is 3 euros.

What about allergies and intolerances?

Tell the dining-room staff when you order: we will tell you what each dish contains.

Reservations

Book your table

We reply to confirm: by phone, WhatsApp or the form, as you prefer.

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