In a land of beauty and breathtaking views, the food can only be as amazing as the wonderful scenery. Surround yourself with a unique atmosphere, enjoy the scents and flavors, and let us guide you in a journey through the traditional Mediterranean cuisine. Our passion and commitment is our strength.
We hope you will appreciate our menu, totally inspired by the local tradition, featuring only the freshest organic ingredients grown in our own gardens.
We will try our best to accommodate any special request you may have, even if not available on this list. Enjoy your meal!
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Lobster salad with vegetables and citrus fruits in tomato gazpacho.
Mixed raw catch of the day, with Cantabrian anchovies and algae-scented sauces.
Battered codfish and red prawns, with crunchy rice, garlic, oil, and mixed herbs.
Fassona beef tartare with roasted almonds, mixed vegetables and local Tarallo bread.
Burrata, ricotta and buffalo mozzarella with cherry tomatoes, in Neapolitan fried pizza.
Grilled octopus with potatoes and traditional mixed vegetables.
Braised sea scallops on a cream of Controne beans and asparagus tips.
Pasta & Soups
Tondino beans soup with tubetti pasta and crunchy bacon.
Potatoes cream with squid rings and dust of cuttlefish ink.
Semolina gnocchi stuffed with red prawns and leek on zucchini sauce.
Local paccheri pasta in a cream of Provolone del monaco cheese and black truffle.
Fresh tagliolini with sea scallops and artichokes, on spicy turnip sauce.
Ravioli stuffed with citrus-scented ricotta, on seafood-scented stew.
Thick spaghetti with cheese, pepper and bottarga, scented with lemon.
Carnaroli rice with scampi cream and thongweed.
Mafalde pasta with lobster and seafood.
Sea soup (scampi, shrimps, seafood, squids, fish) with various sides.
Small octopuses in Taggiasca olives and cherry tomatoes, in thin roasted bread.
Roasted seabass fillet with diced cherry tomatoes and capers, potatoes millefeuille and smoked provola cheese.
Roasted turbot and squids in mint-scented sauce, saffron-scented potatoes and tomatoes confit.
Sauteed red prawns with Venere rice.
Each fish course will come with vegetables from our garden as a side dish
Fassona beef burger (10 oz.) in cereal bread, with potatoes and mixed herbs.
Roasted veal entrecote, scented in artisanal truffle butter, with Tondino beans.
Beef fillet wrapped in bacon, with pepper sauce and oven-baked potatoes.
Chicken breast stuffed with Bronte pistachios and vegetables from our garden.
Baked, mustard-scented lamb loin with broccoli.
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.
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.