Menu

Tasting menu

Pietramare

  • Thin cut cuttle fish, warm sea salad and green beans
  • Quail roll, citrus baby spinach and teriyaki sauce
  • Blue lobster gnocco, grilled courgette, ginger and burrata sauce
  • Gragnano spaghetto with sea urchin and gianduja
  • Fish of the day with crispy lardo, hazelnut and cherries
  • Lemon “femminiello” mousse

Chef’s creativity

  • 10 courses menu followed by daily market and chef ’s creativity

Starter

  • Jonian dover sole in crispy sourdough, “scapece” warm courgette cream
  • Tropea onion with Caporizzuto prawns, potatoes mousse and Lapsang
  • Langoustinos, aubergines and buffalo mozzarella
  • Deep trip inside the Jonian sea raw fish and slightly marinated
  • Vegetables “caponata” in whole wheat wafer
  • Podolica tartare, caciocavallo sauce and lemon with grated egg yolk

Primi Piatti

  • Carnaroli rice, baby cuttlefish, venus clams and asparagus
  • Durum wheat tagliolini, prawn crudité of Caporizzuto and truffle from Pollino
  • Gragnano linguine, mackerel tartare and sardella fondue
  • Smoked tubetto, cod belly, chickpeas and marinated red onion
  • Lamb gnocco of marchesato, peas and goat’s milk
  • Raviolini of white pasta, stuffed with smoked mozzarella, cherry tomatoes sauce and basil

Main course

  • Pesce del giorno
    • n baby squid soup and lemon
    • in fried tempura and sweat and sour sauce
    • in provola cheese water, Sila’s potatoes and thyme

Main course

  • Charcoal scottona, Jerusalem artichokes and hazelnut of foie gras
  • Lamb of marchesato, apricot, fried chickpeas and spugnole mushrooms
  • Crispy suckling pig, coocked salad and green apple infusion

Dessert

  • Il limone Femminello
  • Fragole, soia e caffè
  • Caramello, mela verde e grùe di cacao
  • Cioccolato fondente, liquirizia e rabarbaro
  • Soufflé alla ciliegia, gelato affumicato alla vaniglia e sake
  • A.C.E.
  • Selezione di formaggi