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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.



Citrus-scented lobster salad with celery, tomatoes, olives, onions and avocado

Red tuna tartare with yellow datterino tomatoes, fresh buffalo ricotta cheese and capers

King prawns, octopus and vegetables tempura

Carne salada with crunchy egg, fresh ricotta cheese and Parmigiano cheese

Tomatoes and buffalo mozzarella salad

Mixed sauteed vegetables with curry and tofu

Raw red prawns, scampi, seabass, oysters Cantabrian anchovies with ginger and sauces




Pasta & Soups

Paccheri Gragnano with cream of Provolone del monaco cheese and local black truffle flakes

Provola stuffed gnocchi served with red Mazara prawns and stracciatella fresh cheese

Tagliolini pasta with fresh cherry tomatoes, fresh buffalo ricotta cheese and basil pesto sauce

Golden, lemon-scented risotto with cooked and raw shrimps

Linguine pasta with seafood, shrimps, scampi and squids

Lobster-stuffed tortelli with stewed warty venus clams

Risotto with zucchini, lemon and coconut milk

Yellow lentils soup



Slow-cooked codfish with a sauce of tomatoes, capers, olives, chili peppers and garlic

Seabass fillet with mixed, stewed vegetables and vitelotte potetoes chips

Sauté red prawns with cherry tomatoes and black venere rice

Tataki-style cooked tuna rolled in a crispy crust of sweet peppers and pistacchio

Special live shellfish of the day: Spiny lobster, Canadian lobster, Crab, Blue Mediterranean lobster, Slipper lobster.



Beed fillet on thinly diced potatoes and melted, fresh buffalo Stracchino cheese

Rack of lamb on a cream of cauliflower and chestnuts

Roasted duck breast in plum sauce with millefeuille of potatoes and provola cheese

Seitan steak with coal-cooked vegetables



tCoconut panna cotta with almond pralines on a passion fruit flavored biscuit

 Lemon creamu mousse with diced apple with choloate icing and almond biscuit

Mousse with white fondant and ruby chocolate on a cocoa cookie

Pistachio cake with red berries gelee, prosecco bavarian cream and wild berries


Our pastry chef’s selection

Sliced seasonal fruit

Artisanal ice cream

Chef’s preferred cheeses and matching flavors


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