Meglio Fresco S.R.L.

Red Mediterranean prawn served raw. The flesh is sweet, firm, and juicy. Ideal to enjoy plain or with a drizzle of extra virgin olive oil.

Fresh langoustine served raw. It has a delicate and refined flavor with a soft texture. Perfect for raw crustacean lovers.

Raw fish finely chopped with a knife, available as red tuna or amberjack. The texture is tender and the flavor is enhanced by the manual preparation. Generally lightly seasoned to avoid masking the fish's taste.

Very thin slices of raw white-fleshed fish. The flavor is very delicate and light. Often served with an oil and lemon emulsion.

Fresh squid cut into thin strips and served raw. It offers a unique texture, slightly chewy yet tender. A fresh and light appetizer.

Red prawn meat finely chopped with a knife to create a fine tartare. Enhances the natural sweetness of the crustacean. Melts in your mouth.

Tasting dish that includes three different raw preparations: tartare, carpaccio, and prawn tartare. Allows you to savor different textures and marine flavors in a single course. Ideal for the undecided or for sharing.

Prized caliber 2 oyster. Characterized by firm flesh and a balanced taste between sweetness and saltiness. Enjoyed raw directly from the shell.

Quality oyster of caliber 2. Offers a fresh sea flavor with a pleasant texture. Perfect as a refined aperitif.

Special oyster known for its distinctive flavor. The flesh is abundant and tasty. To be savored plain to appreciate its nuances.

Large caliber oyster (1), often with pinkish hues. Very fleshy and rich in flavor. An intense tasting experience.

One of the most famous and prized oysters in the world. The flesh is fatty, crisp, and sweet with a hazelnut aftertaste. Considered the queen of oysters.

High-end oyster with a firm flesh. The taste is complex and lingering. Excellent for those seeking a sophisticated flavor.

Elongated mollusks, served raw. They have a crunchy texture and a very intense sea flavor. Eaten by extracting the mollusk from the shell.

Bivalve mollusks with a savory and decisive flavor, also known as sea truffles. The flesh is firm and chewy. A classic of raw seafood.

Large mollusks with a shiny shell and reddish flesh. They have a strong flavor and a chewy texture. Highly appreciated by raw food connoisseurs.

Fresh sea urchins served open. The edible part is the orange pulp inside, creamy and with a unique iodized flavor. Usually eaten with a spoon or bread.

Sea urchins from Galicia, known for their size and fullness. The flavor is intense, sweet, and marine. A delicacy for lovers of the genre.

Fresh mussels sautéed in a pan with oil, garlic, and parsley, often with a base of white wine or tomato. The sauce is flavorful and invites 'scarpetta' (mopping up the sauce with bread). A simple yet flavorful dish.

A rich selection of the day's mollusks and crustaceans sautéed in a pan. A triumph of marine flavors served hot. Ideal for sharing.

Cold salad composed of boiled octopus and cuttlefish, dressed with oil and lemon. May have a spicy note. Fresh, light, and tender.

Quickly grilled anchovies, to be eaten piping hot with your hands (hence the name 'scottadito' - finger-burning). Crispy outside and soft inside. Intense blue fish flavor.

Highest quality Cantabrian anchovy fillets. Fleshy, lightly salted, and very flavorful. Usually served with butter and croutons.

Small squid (totanetti) sautéed and served with sautéed chicory. The bitterness of the vegetable balances the sweetness of the mollusks. A very tasty land-sea combination.

Fried rice croquette with a crispy coating, filled with seafood ingredients like mussels or cuttlefish ink. A marine twist on the classic Roman street food. Warm and gooey center.

Fried anchovies with a thick and crispy coating (double). Golden and dry, they keep the inside soft. A flavorful treat.

Mixed fry of small local fish (paranza), often eaten whole. Includes various types depending on the catch. Authentic and traditional taste.

Classic mixed fry of squid rings and prawns. Golden, crispy, and served with lemon. The quintessential seafood fry dish.

Small octopus (moscardini) floured and fried. They are tender and flavorful, with the tentacles becoming very crispy. Excellent hot with a squeeze of lemon.

The house special fry, rich and abundant. Includes a variety of selected fish and crustaceans. The best way to taste all the fried specialties.

Spaghetti served with clams, garlic, oil, and parsley. An timeless classic of Italian seafood cuisine. Delicate yet lingering flavor.

A rich variation of classic spaghetti with garlic, oil, and chili, possibly enriched with seafood or bottarga (indicated by the dots). Spicy and flavorful.

Spaghetti with fresh lobster sauce. Served with half a lobster on the plate. Rich, sweet, and refined taste.

First course options that vary daily based on fresh catch. Consult the blackboard or ask the staff for today's specials.

Whole fresh fish chosen directly from the counter (such as sea bass, sea bream, turbot). Price is per kilo. Cooked according to preference (grill, oven, salt, etc.).

High-quality fresh langoustines, sold by weight. They have sweet and delicate flesh. Excellent grilled or steamed.

Prized red prawns, known for their intense color and sweet flavor. Priced per kilo. Can be cooked in various ways or served raw if specified.

Locally caught tiger prawns. Firm flesh and delicate taste. Perfect grilled or with salt.

American lobster, characterized by large, fleshy claws. Sweet taste and firm texture. Ideal boiled or 'alla catalana'.

European (blue) lobster, considered more prized than the American variety. Very fine and flavorful meat. A true delicacy.

Noble clawless crustacean, with white and very delicate meat. A symbol of gastronomic luxury. Excellent 'alla catalana' or simply boiled.

Giant king crab, famous for its long legs full of meat. Sweet flavor similar to lobster but more delicate. Available upon order.

Fresh seasonal green or mixed salad. Light and crisp. An ideal accompaniment to cleanse the palate.

Leafy green vegetable with a slightly bitter taste. Can be served sautéed in a pan with garlic and chili or simply boiled with oil and lemon.

Potatoes served as a side dish. Available as crispy fried chips or baked with herbs. A classic that everyone likes.

Small homemade dry pastries, such as biscuits or cantucci. Ideal to accompany coffee or dessert wine.

Selection of fresh seasonal fruit. A light and healthy end to the meal.

Fresh and creamy spoon dessert with nougat flavor, enriched with chocolate. Balanced sweetness and velvety texture.

The most famous Italian dessert: ladyfingers soaked in coffee and mascarpone cream. Cocoa powder on top. Rich and indulgent.

Custard cream baked with a caramelized sugar crust on top. Pleasant contrast between the hot/crunchy top and the cold/soft bottom.

A spectacular dessert, likely spherical, based on chocolate or fruit (often passion fruit). A unique sweet experience.

Bread and cover charge service which includes high-quality bread (Roscioli) and homemade focaccia. Essential accompaniment to the meal.