Le virtù in tavola

Baby octopus lightly floured and fried in boiling oil until golden and crispy. They have a tender texture inside and are enjoyed hot, often with a squeeze of lemon.

Fresh mussels cooked in a pan with oil, garlic, parsley, and black pepper until they open. The resulting sauce is flavorful and savory, perfect for scooping up with toasted bread.

Boiled octopus salad cut into pieces and dressed with tomatoes, red onion, and sometimes crunchy vegetables. The flavor is fresh and slightly tangy due to the dressing.

A selection of three different seafood tastings, varying based on daily availability. Allows you to enjoy different preparations in one dish.

A mix of shellfish and crustaceans (such as octopus, squid, prawns, and mussels) boiled and dressed with oil, lemon, and parsley. A classic, fresh, and light appetizer.

Fresh raw tuna finely chopped and dressed with oil, citrus, or spices. It has a soft texture and a delicate yet rich flavor.

Very thin slices of raw sea bass, marinated with lemon juice and extra virgin olive oil. A refined dish that enhances the natural flavor of the fish.

Thin slices of raw tuna served with a light dressing. The meat is red, tender, and flavorful.

A dish combining two types of carpaccio: sea bass and tuna. Ideal for those who want to taste both delicate raw preparations.

The house's grand appetizer featuring a variety of eight different hot and cold seafood preparations. Perfect for sharing and trying the restaurant's specialties.

A dish of raw seafood, including oysters, langoustines, and red prawns. Very fresh with an intense sea flavor.

A rich platter of mixed raw seafood, ideal for raw food lovers. Offers a complete overview from shellfish to tartares.

A selection of vegetables prepared in various ways (grilled, in oil, or fresh) and cheeses. A light, meat-free option.

A classic Italian appetizer combining the sweet, juicy flavor of cantaloupe melon with the saltiness of aged prosciutto. Fresh and contrasting.

Slices of prosciutto served with fresh and creamy buffalo mozzarella. A traditional, flavorful combination.

Thin slices of bresaola (cured beef) served with fresh arugula and shavings of Parmigiano Reggiano. Dressed with oil and lemon.

A mixed platter with a selection of local cured meats, cheeses, and grilled vegetables. Ideal for tasting typical regional products.

Rice slowly cooked in fish broth and finished with a velvety cream made from scampi. Creamy with a delicate shellfish flavor.

Spaghetti sautéed with clams, olive oil, garlic, and parsley. An iconic Italian seafood dish, simple yet flavorful.

Rich risotto flavored with a mix of seafood and shellfish (mussels, clams, squid, prawns). Often prepared with a touch of tomato.

Fresh egg pasta (similar to chitarra spaghetti) dressed with a generous mixed seafood sauce. The rough pasta holds the sauce well.

Typical Sardinian pasta in the shape of small toasted spheres, cooked like a risotto with clams and enriched with grated bottarga (dried fish roe).

Seafood-filled pasta served with a creamy sauce enriched with prawns and saffron. A dish with a refined and aromatic flavor.

Large pasta tubes served with a dressing of prawns and fresh artichokes. The land and sea combination offers a balance of sweet and vegetal flavors.

Short pasta dressed with a spicy sauce of tomato, garlic, and chili pepper. A classic of Roman cuisine with a decisive flavor.

Spaghetti served with a rich minced meat and tomato ragu. A hearty and much-loved dish.

Fresh pasta filled with ricotta and spinach, usually served with butter and sage or tomato sauce. Delicate and light.

Long, hollow pasta dressed with crispy guanciale, tomato, and Pecorino Romano cheese. A historic dish from the Lazio tradition.

Spaghetti dressed with a cream of eggs, Pecorino Romano, black pepper, and crispy guanciale. Rich, savory, and creamy without the use of cream.

Fresh egg pasta simply dressed with abundant Pecorino Romano cheese and black pepper. The creamy texture creates a flavorful and spicy sauce.

Whole or fillet sea bass grilled, seasoned with a drizzle of oil and lemon. A simple cooking method that enhances the freshness of the fish.

Sea bream prepared pan-fried or baked with pachino tomatoes, olives, and deglazed with Vernaccia wine. The sauce is aromatic and flavorful.

Fillet or whole fish baked and served with roasted potatoes. A classic and complete main course.

Large grilled prawns, served in their shells to preserve their juices. Sweet and smoky.

Floured and fried rings of calamari and prawns. A golden and crispy dish, typical of seaside locations.

Grilled whole calamari, seasoned with oil and parsley. Tender and light.

King prawns sautéed in a pan and deglazed with cognac, which imparts a sweet and complex aroma to the dish.

An assortment of grilled fish and shellfish. Perfect for savoring different varieties in a single course.

Swordfish steak cooked with capers, olives, cherry tomatoes, and Mediterranean herbs. A dish with intense flavors typical of Southern Italy.

Grilled tuna fillet, served with baked potatoes. The meat remains pink inside and juicy.

A stew of various types of fish and shellfish cooked in a flavorful tomato broth. To be enjoyed with toasted bread.

Whole turbot baked with potatoes, for sharing. A prized fish with white, delicate flesh.

Whole sea bass cooked under a crust of coarse salt, which keeps it moist and preserves its natural flavor. It is served cleaned at the table.

Flour-dusted meat slices (usually pork or veal) sautéed and served with a fresh lemon sauce. Tender and fragrant.

Meat slices cooked in tomato sauce with oregano, capers, and sometimes olives. A flavorful and rustic dish.

Veal slices topped with prosciutto and a sage leaf, sautéed in white wine. A classic of Roman cuisine.

Lamb chops quickly grilled over high heat ("scottadito"). Served hot and crispy with potatoes.

A prime cut of beef grilled to your preference. Tender and succulent.

Beef fillet served with a creamy sauce made from cream and green peppercorns. A dish with an enveloping and slightly spicy flavor.

Fresh green or mixed salad, dressed with oil and vinegar or lemon. A light accompaniment.

Potato sticks fried in boiling oil, crispy and salty.

Potatoes cut into wedges or cubes and roasted in the oven with rosemary and olive oil.

Fresh seasonal vegetables prepared according to daily availability (often sautéed or boiled).

A mix of grilled vegetables such as zucchini, eggplant, and peppers. Light and flavorful.

Frozen dessert made from lemon juice, sugar, and water. Refreshing and digestive at the end of the meal.

Artisanal ice cream available in various classic flavors such as chocolate, custard, or fruit.

Famous Italian layered dessert with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

A spoon dessert made with cream, sugar, and vanilla, thickened with gelatin. Often served with berry, caramel, or chocolate sauce.

Warm chocolate cake with a soft, molten center. A decadent dessert for chocolate lovers.

Soft pastry cream covered with a crunchy layer of caramelized sugar. Similar to crème brûlée.

Selection of fresh fruit available based on the season (e.g., pineapple, strawberries, melon).

Chilled spoon dessert with the rich taste of zabaglione (egg and sugar cream) and an aromatic hint of Martini.

Typical Sardinian dessert: a large fried pastry raviolo filled with fresh pecorino cheese and drizzled with warm honey. A unique contrast between sweet and savory.