Starter
Tartare di scampo
On datterino sauce, Sorrento olive oil, fennel flower. Langoustines from the house's trusted fisherman.
30 I.
Cuisine of the sea
The house's selection
seasonal, from the fisherman's market
First course
Linguine con granchio fellone
Gragnano pasta, local crab hand-picked, yellow cherry tomato and parsley from our garden.
24 II.
Main course
Pescato del giorno al sale
Whole, baked in a crust of sea salt from the bay, filleted at the table by the maître d'.
al kg.80 III.