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Nature is the source of inspiration for dishes that are varied constantly to reflect the rhythms of the seasons, with their foundations in that treasured seafaring tradition that characterizes the richness of Ligurian cuisine. ISeafood is present throughout in all shapes and sizes, from the appetizers to the main dishes.
La Spezia-style Stuffed Mussels, with mortadella, chard, marjoram and tomato sauce await you alongside raw fish plates, Fried Anchovies with Pesto, Marinated Anchovies, Octopus Salad, Tartare of Shrimp, Rice and Burrata Cheese.
Among our first courses, the unmissable Trofie with Pesto Sauce - an absolute must on the summer menu - Tagliolini with Fresh Clams, Risotto with Anchovies, Anchovy Sauce and Buffalo Mozzarella, Paccheri from Gragnano with Assorted Shellfish, and Ravioli with Mussels represent the best of what the sea has to offer in its encounter with traditional cuisine.
The main dishes reflect the chef’s respect and passion for his native land as well, in plates that vary according to the daily catch, including baked fish “all’Isolana”, grilled fish, as well as the sliced “Tagliata” of tuna with seasonal vegetables, the classic plate of Mixed Fried Seafood from the gulf with tubers and crunchy potatoes, Catalan-style Lobster, and Fried Anchovies.
Special mention goes to the dessert menu with homemade treats, both classic and mouthwatering, including tiramisu and gelato supplied by a nearby high-quality artisan gelato shop.