La barchetta del pescatore

A complete tasting journey available during the week. It includes several fish courses from appetizer to main, including drinks. Ideal for tasting various house specialties.

A rich tasting menu available on weekends. It offers a wide selection of seafood dishes, with an extra main course and coffee included compared to the weekday menu.

Fixed menu based on the catch of the day. The courses vary daily based on the availability of fresh ingredients. Includes drinks and coffee.

A mixed selection of hot and cold seafood specialties. Usually includes seafood salad, marinated anchovies, or light fried items. Perfect for starting the meal by sharing different flavors.

Fresh shellfish served in their shells. Can be prepared with lots of pepper (impepata), sautéed (soutè), or with tomato and croutons (zuppa). Intense sea flavor.

Classic Italian first course with long pasta, clams, garlic, oil, and parsley. Delicate yet flavorful, typically served 'in bianco' (white sauce) or with a few cherry tomatoes.

First course dressed with a creamy pink sauce made from scampi and cream. Sweet and enveloping on the palate. You can choose between rice or potato gnocchi.

Rice slowly cooked with a mix of seafood (mussels, clams, squid, shrimp). The dish absorbs all the fish juices, resulting in a very flavorful and creamy consistency.

Potato gnocchi served with shrimp and fresh cherry tomatoes (pachino). A fresh and slightly sweet combination due to the crustaceans and tomatoes.

Large-format short pasta served with mussels and Pecorino Romano cheese. An interesting contrast between the sea flavor of the mussels and the decisive saltiness of the cheese.

Fresh egg pasta similar to spaghetti but thicker, dressed with a mix of crustaceans and mollusks. Rich in sauce and sea flavor.

Dish based on squid or mixed seafood. It may be served as a warm salad or prepared in a stew, depending on daily availability.

A classic second course with floured and fried squid, shrimp, and small fried fish. Crispy, golden, and served with lemon.

Rings of squid and whole shrimp coated in flour and fried. Tender inside and crispy outside, ideal to enjoy hot.

Rich dish with various types of fish and shellfish cooked in a flavorful tomato broth. Usually served with toasted bread croutons.

Whole fish (Sea Bass or Sea Bream) grilled, baked, or 'acqua pazza' style. White, delicate, and light meat.

Structured, mineral, and fresh white wine from Campania. It pairs perfectly with crustaceans and elaborate fish dishes.

Fresh and floral white wine from central Italy. Light and easy to drink, ideal for appetizers and fried dishes.

Aromatic white wine from Southern Italy with citrus notes. Very versatile, it pairs well with the entire fish-based meal.

International white wine, usually fruity and soft. It pairs well with first courses and baked fish.

Puglian rosé wine, fresh with hints of red fruits. Excellent if you prefer something other than white, ideal with soups and stews.

Red wine (generally Cerasuolo if vinified in white/rosé for fish, or a light red). If red, it is full-bodied and fruity.

Indigenous white wine from central Italy, savory and structured. It has good acidity that cleanses the palate, perfect with fried dishes and cheeses.

White wine from the Marche region, known for its almond notes and longevity. Very balanced and gastronomic.

Coastal white wine, savory and fragrant. Evokes the scents of the Mediterranean scrub, excellent with grilled fish.

Sparkling white wine (Vermentino di Sardegna) from the Santa Maria La Palma winery, known as 'Aragosta'. Fresh and light, a classic with crustaceans.

White wine from Greco grapes, characterized by freshness and fruity notes. An excellent choice to accompany delicate dishes.

Blend of white grapes (often Chardonnay, Sauvignon, Trebbiano) produced in Lazio. Fruity and mineral.

Bottled mineral water, available still or sparkling.

Selected house wine (white or red). Simple and genuine, to be enjoyed with company.

Dessert of the day. Ask the staff for available options (e.g., tiramisu, panna cotta, nonna's cake).

Classic Italian espresso. Intense and aromatic, perfect for ending the meal.

Herbal digestive liqueurs. Usually served neat or with ice after coffee.

Lemon semifreddo, fresh and digestive. Often served at the end of the meal to cleanse the palate.