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Restaurante Adão e Eva

O restaurante, espaçoso e acolhedor, oferece o tamanho certo para um pequeno-almoço rico e saboroso.
A área do nosso hotel reservada ao restaurante Adão e Eva capta a atenção dos nossos clientes com uma representação maravilhosa do Éden.

Das 7.30 às 10.30 tem à disposição um bufete, onde pode escolher um almoço intercontinental, com ovos, presunto, bacon e tantas outras especialidades, ou um pequeno-almoço “nosso local” com bolos, tortas e compotas de vários tipos, caseiros.



  • Grilled, octopus on a potatoes cream with cailletier.
  • Raw Mazara red prawns with mozzarella stuffed with tomatoes confit.
  • Seared sea scallops on a cream of Controne beans, redcurrant and Amaretto-scented pumpkin.
  • Beef carpaccio with arugula and Parmesan cheese flakes.
  • Mixed vegetables from our gardens with buffalo mozzarella bites.
  • Caprese salad with buffalo mozzarella.
  • Thin salted codfish slices fried with mixed vegetables and aioli sauce.
  • Mussels soup with yellow datterini tomatoes.
  • Chef’s raw selection of catch of the day, oysters, shellfish and the freshest sea food from the local market.

Pasta & Soups

  • Local Paccheri pasta in a cream of provolone del monaco cheese and black truffle flakes.
  • Risotto with calamari, seafood and shrimps.
  • Spaghetti with clams.
  • Crunchy Tagliolini timbale with peas, ham and mozzarella, on a Neapolitan ragout.
  • Local Mafalde pasta served with half lobster, datterini tomatoes and Piquillo pepper.
  • Maruzze pasta with baby squids, cailletier, capers and Piennolo cherry tomatoes.
  • Seasonal vegetables minestrone soup.
  • Potatoes cream with broccoli and barley.



  • Roasted sea bass filet on potatoes, with lemon sauce and capers.
  • Fried calamari with crunchy endive, arugula and with marinara sauce.
  • Catch of the day soup with red prawns, squids, scampi, octopus and cherry tomatoes, on a garlic-scented bread crouton.
  • Seared amberjack in Sichuan pepper, wrapped in local bacon, served on a zucchini cream.
  • Sesame-scented Mazara red prawns, fried with mixed vegetables and aioli sauce.
  • Catch of the day, cooked as per your preference.
  • Each fish course will come with vegetables from our garden as a side dish.



  • Roasted veal loin with butter, sage and pink pepper.
  • Roasted Scottona beef entrecote
  • Our signature Chianina burgerPremium, XL-size Chianina burger (13 oz.), served with melted cheese on cereal bread, with a side of pickles, onions and dressing sauces.
  • Baked, Dijon mustard-scented lamb loin.
  • Mixed Neapolitan-style meat (pork ribs, beef meatballs, veal rolls).
  • Panache breaded, herb-scented chicken breast, served with potatoes.
  • Each meat course will come with vegetables from our garden as a side dish.


  • Ricotta and pear dessert, served in a glass.
  • Neapolitan babà with crème anglaise and wildberries.
  • Coffee-flavored tiramisu.
  • Fondant chocolate sphere, stuffed with tangerine-flavored mousse.
  • Cheesecake with a topping of strawberries.
  • Almond cake, served with ice cream.
  • Pastry cream with lemon crumble, chocolate drops and wildberries.
  • Assorted cheese selection.
  • Sliced fresh fruit.
  • Artisanal ice cream.
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