Menu
Our menu
#ypographyMenu
Stuzzigrafia
POTATO CHIPS
€6
ANGUS MEATBALLS FRIED IN A CUOPPO
€12
TRADITIONAL POTATO PANZEROTTI WITH MINT AND PECORINO CHEESE
€10
NEEDLE SQUID IN A CUOPPO
€16
ANCHOVY FILLETS FROM THE CANTABRIAN SEA WITH BEPPINO OCCELLI BUTTER AND BREAD CROUTONS
€18
SELECTION OF CHEESES (FRESH AND MATURED) SERVED WITH JAM AND HONEY (serves 2)
€25
SALUMI PUGLIESI FROM GARGANO TO VALLE D'ITRIA (for 2 people)
€25
SEAFOOD TARTARE AND CRUDITES
BLUEFIN TUNA TARTARE, TORITTO ALMONDS, LIME ZEST, STRACCIATELLA AND CUTTLEFISH INK WAFER
€18
Cuttlefish tagliatelle, fermented lemon, wild fennel, extra virgin olive oil
€18
OYSTERS GILLARDEAU
€6/pcf
YOUNGSTERS (SEPPIOLINE)
€5/pc
Purple Prawns
€6 per item
scampi
€5/PZ
LARGE PLATTER OF RAW SEAFOOD (GILARDEAU OYSTERS, SCAMPI, PURPLE PRAWN, ALLIEVI (BABY CUTTLEFISH), BLUEFIN TUNA SASHIMI) (serves 2)
€50
before the first
BURRATA DI ANDRIA, COURGETTE CHIPS WITH MINT OIL AND APPLE VINEGAR
€10
BROCCOLI FLAN AND ITS CRISPY FLORETS, GOAT CHEESE SAUCE, ORANGE EMULSION, EVO IGP OIL AND TAHINA
€13
EGG POCHE’ AT 65° WITH MELTING YOLK, GREEN PEA VELOUTÉ, PARMESAN FONDUE AND CRISPY LEEK
€13
HOME-MADE PICANHA CARPACCIO, CHERRY TOMATOES, CACIOCAVALLO SHAVINGS AND CURLY SALAD
€14
MAIALTONNE’ (PORK LOIN COOKED AT LOW TEMPERATURE WITH MEDITERRANEAN HERBS, TUNA SAUCE) CAPER FLOWERS, CURLY PARSLEY
€15
BEEF TARTARE, DIJON MUSTARD, DEHYDRATED EGG YOLK, PARMESAN FONDUE, BASIL CHLOROPHYLL
€15
FRIED OCTOPUS AND POTATO FLATBREADS, RED ONION REDUCTION, MAYONNAISE, PARSLEY CHLOROPHYLL
€12
Aubergine tartlet stuffed with swordfish, lime, Taggiasca olives, basil chlorophyll and a three-tomato sauce
€14
LOW-TEMPERATURE COOKED AND ROASTED OCTOPUS, GRILLED COURGETTES, CONFIT YELLOW DATES, AGED BALSAMIC VINEGAR, TOASTED ALMONDS, CURLY PARSLEY
€16
First Dishes
AMATRI’ (MANCINI LINGUINE WITH THREE TYPES OF TOMATO, GUANCIALE, PECORINO CHEESE FONDUE AND RED ONION POWDER)
€17
Mixed pasta from "Pastificio Mancini", homemade pistachio pesto, grilled aubergines, stracciatella
€18
"Pastificio Mancini" guitar pasta, clams, basil cream and courgettes in two textures
€23
LINGUINE "PASTIFICIO MANCINI", BEPPINO OCCELLI BUTTER WITH ANCHOVIES FROM THE CANTABRIAN SEA NARDIN SELECTION, RED TUNA TARTARE, LIME AND SICHUAN PEPPER
€23
PASTIFICIO MANCINI GUITAR PASTA, GARLIC, OLIVE OIL, MUSSELS, ALLIEVI, SALICORNIA AND YELLOW DATTERINI TOMATOES
€23
Main Dishes
Lecce-style Caciotta, baked au gratin with cherry tomatoes, aubergines, oregano and tarallo powder
€15
Slow-cooked chicken roll stuffed with lettuce, Taleggio cheese and pecans, served with a cream of roasted peppers infused with mint
€20
HOMEMADE PORK TOMAHAWK, COOKED AT LOW TEMPERATURE FOR 12 HOURS, IN TERIYAKI SAUCE, HONEY AND ORANGES, WITH MUSHROOM CARPACCIO AND CURLY PARSLEY
€22
ENTRECOTE OF PODOLICA, NEW POTATOES, GARDEN VEGETABLES IN VARIOUS CONSISTENCIES
€25
Dorado fillet, courgette scapece flavoured with mint, almonds and courgette crisps
€20
TATAKI OF BLUEFIN TUNA, PAPAYA EXTRACT, SALICORNIA AND A SAUCE OF PINK GRAPEFRUIT AND PONZU
€23
GRILLED cuttlefish, almond milk, basil oil and burnt lemon powder
€25
Slow-cooked salmon with a hint of orange and mint, served with a spinach and goat’s cheese cream
€20
Dessert
Tiramisu
€8
SPUMONE
€7
SPUMONE with SAN MARZANO "borsci" Elixir"
€8
DECONSTRUCTED CUPETA, RUM ZABAGLIONE MOUSSE, DARK CHOCOLATE GANACHE
€10
MADAGASCAR VANILLA PANNACOTTA AND SALTED CARAMEL OR DARK CHOCOLATE GANACHE
€8
Info:
* frozen/killed product.
Some of our products are purchased very fresh and subjected to heat treatment at - 20°C to best preserve their organoleptic properties and guarantee food safety.
Some dishes contain ingredients that are classified as allergens (EC Reg. 1169/2011 - All. II).
Information about the presence of substances or products that cause allergies or intolerances can be found on the following page: menu ingredients detail