Fish da Francesco

A selection of fresh oysters. Salty, briny, and served raw on the half shell.

Cocollos oysters, known for their high quality and firm flesh. Fresh and briny.

Tsarskaya oysters, prized for their sweet and iodine-rich flavor. Served fresh.

Tartare of Gobbetti (small pink shrimp). Sweet, delicate raw shrimp meat usually seasoned simply to highlight the freshness.

Red shrimp tartare. A raw preparation highlighting the intense sweetness of the red prawn.

A trio of fish tartares, offering a tasting of different raw seafood preparations.

Thinly sliced raw swordfish paired with sweet figs. A balance of savory fish and fruity sweetness.

Salmon carpaccio served with arugula and peaches. Fresh and slightly sweet.

Cured tuna loin, sliced thin like beef bresaola. Savory and intense flavor.

Pinsa (Roman-style flatbread) topped with creamed salt cod (baccalà mantecato). Crunchy base with creamy topping.

Tacos filled with whipped salt cod (baccalà mantecato). A fusion appetizer.

Seafood meatballs, likely fried or simmered in sauce. Savory and soft.

Classic seafood salad, usually featuring boiled squid, shrimp, mussels, and octopus with lemon and olive oil.

Marinated mackerel salad served with julienned vegetables. Fresh and tangy.

Fried seafood croquettes. Crispy on the outside, soft filling inside.

Fried baby musky octopuses. Crispy and savory.

Mussels sautéed with garlic, oil, parsley, and pepper. Served with broth.

Anchovy Tart with a Burrata Heart

Savory flan or timbale made with anchovies and artichokes.

Gratinated scallops served over a gorgonzola cheese fondue. Rich and creamy.

Bite-sized pieces of Amberjack (Ricciola), likely fried or sautéed.

Small codfish meatballs served with cherry tomatoes.

Small potato dumplings served with clams and porcini mushrooms. A mix of sea and earth flavors.

Ravioli filled with red shrimp, served with a Cacio e Pepe (cheese and pepper) sauce.

Pici (thick hand-rolled pasta) served with mantis shrimp (pannocchie) and datterino tomatoes.

Thick spaghetti served with chopped shellfish/crustaceans.

Thin ribbons of pasta with scampi, creamy burrata cheese, and black salt.

Thick spaghetti-like pasta with sardines, wild fennel, and breadcrumbs. A Sicilian-inspired dish.

Tagliolini pasta with red shrimp and dusted with cured pork jowl powder.

Tonnarelli pasta with swordfish, smoked eggplant, and cherry tomatoes.

Saffron risotto with zucchini flowers and scorpion fish cooked two ways.

Twisted pasta (Trofie) with salt cod, yellow tomatoes, and olive powder.

Tagliolini pasta with baby squid, datterino tomatoes, and cured fish roe (bottarga).

Tagliolini pasta with swordfish, figs, and cured pork cheek powder. A sweet and savory combination.

Fettuccine pasta with baby squid, wedge clams (telline), and bottarga.

Ravioli filled with creamed salt cod and served with smoked eggplant.

Tagliolini pasta with whitebait (bianchetto).

Amberjack fish parcel served with grilled cabbage.

Grilled red mullet served with crushed dried sweet peppers (crusco).

Stuffed baby squid filled with creamed tuna.

Prawns (Mazzancolle) served Catalan style, typically with fresh tomatoes, onions, and olive oil.

Grilled Amberjack scented with mint.

Grilled Langoustines (Norway lobsters). Sweet and delicate shellfish.

Shrimp cooked in salt crust or simply salted, preserving the natural juices.

Swordfish prepared Sicilian style, typically with tomatoes, capers, and olives.

Grilled razor clams.

Swordfish with Salmoriglio sauce (lemon, olive oil, garlic, oregano), typical of Messina.

Codfish served with chilled gazpacho soup.

Grilled squid served with a cabbage puree and mussels.

Grilled baby squid served on a leek and potato puree.

Baby octopuses stewed ('drowned') in tomato sauce.

Swordfish steak served with fried sweet green peppers (friggitelli).

Golden fried Monkfish pieces.

Violet prawns from Calabria, served either salt-cooked or grilled. Known for their distinct sweetness.

Sliced tuna steak, usually seared on the outside and rare inside.

Fresh catch of the day, preparation varies.