Ristorante Artemis

Fresh mussels sautéed in a pan with oil, garlic, parsley, and pepper. A simple dish but rich in sea flavor. Usually served with toasted bread to soak up the sauce.

Clams sautéed in a pan, often deglazed with white wine. Delicate and savory flavor typical of seafood. To be enjoyed hot, accompanied by their cooking juices.

A cold mix of mollusks and crustaceans such as octopus, squid, and shrimp, dressed with oil and lemon. Fresh and light, with a tender texture. A classic Italian appetizer.

Toasted bread slices topped with flavorful pecorino cheese, swordfish, and a sweet touch of apricot. An interesting balance between the saltiness of the cheese and fish and the sweetness of the fruit. Crispy and tasty.

Salmon served with red onion, cherry tomatoes, and vinaigrette. A fresh and aromatic dish, where the sweetness of the fish meets the acidity of the dressing. Served cold or at room temperature.

A soft cake made with pecorino cheese, enriched by the sweetness of honey and strawberry and the crunchiness of walnuts. Intense flavor and soft texture. A warm and refined appetizer.

Fresh anchovy fillets marinated in vinegar or lemon, oil, and spices. Tart and pungent flavor, typical of Mediterranean tradition. Firm texture and decisive sea flavor.

Thin slices of tuna rolled with a creamy filling of ricotta and honey, finished with bottarga (dried fish roe). A mix of sweet and savory flavors with a strong umami note. Served cold.

Bites that combine the creaminess of buffalo stracciatella with the sweetness of shrimp. Fresh and delicate, they melt in your mouth. An elegant and light appetizer.

Fritters of whitebait (small fish) served on an asparagus cream. Crispy outside and soft inside, with the herbaceous flavor of the cream balancing the fried taste. To be enjoyed hot.

An exclusive selection of raw fish (20 pieces) accompanied by a bottle of fine Champagne. A luxurious tasting experience that enhances the freshness of the sea. Ideal for sharing or special occasions.

Prized raw mollusks with white, firm flesh. Sweet and delicate flavor with a buttery texture. Often dressed only with a drizzle of oil or lemon.

Bivalve mollusks served live in their shells. Intensely briny flavor and a slimy but pleasant texture. Usually eaten raw with a squeeze of lemon.

Prized small red shrimp from Sicily, known for their unique sweetness. Served raw to appreciate their tender and juicy meat. An excellence of the Mediterranean.

Large Sicilian red prawns, famous for their intense color and sweet, refined flavor. The flesh is firm and enjoyed raw as is. Highly appreciated by connoisseurs.

Crustaceans with pale pink shells and white, sweet flesh. Served raw, they offer a delicate texture and elegant flavor. Similar to lobster but smaller.

Knife-cut raw tuna seasoned with green apple pieces. The tart freshness of the apple contrasts with the richness of the tuna. A light and refreshing dish.

Delicate raw sea bass meat paired with the tart sweetness of kiwi. An exotic combination that enhances the flavor of white fish. Soft texture and fruity taste.

Diced raw salmon served with fresh strawberries. The richness of the salmon pairs well with the sweetness of the strawberry. A colorful and pleasant dish to the palate.

Very thin slices of mixed raw fish, dressed with oil, lemon, and herbs. A classic way to enjoy different varieties of fish in one dish. Light and flavorful.

Classic sauce based on clams, garlic, oil, and parsley. Savory and sea-scented. Perfect for seasoning spaghetti or linguine.

Rich topping with mixed seafood and crustaceans (mussels, clams, shrimp, squid). Intense flavor that captures all the taste of the sea. Ideal for long pasta.

Seafood sauce usually with tomato, garlic, and parsley, enriched with various fish and mollusks. Round and savory flavor. Excellent for those who love red fish sauces.

Creamy pink sauce made from scampi and cream or tomato. Sweet and velvety flavor. Highly appreciated for its delicacy.

A surf and turf topping that combines the sweetness of shrimp with the decisive flavor of cured guanciale and pecorino cheese. Rich and savory, with a coating texture.

Fresh pasta filled in a half-moon shape, stuffed with ricotta. Dressed with shrimp, basil pesto, and fresh cherry tomatoes. A dish rich in contrasts between the creaminess of the filling and the freshness of the dressing.

Small ravioli filled with swordfish, served with a truffle-scented sauce. The earthy aroma of truffle enhances the flavor of the fish. A refined and aromatic first course.

Sardinian traditional pasta (similar to large ravioli) served with a velvety scampi cream. The sweet flavor of the crustaceans envelops the firm pasta. Creamy and flavorful dish.

Large tube-shaped pasta, dressed with crab pulp sauce. The pasta captures the flavorful and sweet crustacean sauce well. Intense sea flavor.

Ring-shaped pasta (similar to calamari rings) served with a rich mixed seafood sauce. A generous and traditional dish, perfect for those who love authentic Mediterranean flavors.

Whole fish roasted in the oven, served with potatoes as a side dish. The meat is white, soft, and delicate. A light and flavorful classic. The price is per 100g of product.

Turbot cooked in the oven, served with potatoes. Fish with prized, firm, and tasty flesh. Cooked simply to enhance its natural flavor. Price per hectogram.

Sea bream fillet covered with thin slices of crispy potatoes. Oven baking keeps the fish moist and tender. An elegant and complete dish.

Assortment of grilled fish and crustaceans. Usually includes prawns, scampi, squid, and fish steaks. Smoky flavor and varied texture, ideal for tasting different specialties.

Quickly seared tuna steak (remains raw in the center) and served sliced with crushed pistachios. Pleasant contrast between the soft tuna and the crunchiness of the nuts.

Grilled octopus tentacles. Crispy and slightly charred on the outside, tender on the inside. Intense and savory flavor.

House special fish soup. Likely a rich mix of fish, mollusks, and crustaceans in a flavorful tomato broth. A generous and comforting single dish, served hot.

Traditional Sardinian specialty: slow-roasted suckling pig. The skin is crispy and the meat extremely tender and juicy. Served with roasted potatoes. Requires advance booking.

Fresh and elegant Friulian white wine. Floral and citrus notes with good acidity. Perfect for accompanying appetizers and fish dishes.

Aromatic white wine from Alto Adige. Intense aromas of rose, lychee, and spices. Full and persistent taste, ideal with flavorful or spicy dishes.

Light and fragrant white wine with notes of nutmeg and white flowers. Fresh and easy to drink, excellent as an aperitif or with delicate appetizers.

Full-bodied Sardinian white wine with mineral and fruity notes. Dry and savory, it reflects the granite territory of Gallura. An ideal companion for crustaceans and grilled fish.

Another fresh and pleasant Sardinian Vermentino. Aromas of Mediterranean scrub and balanced taste. Versatile, it pairs well with all fish-based meals.

Fresh and fruity Sardinian white wine. Soft taste with a slight almond note at the finish. Excellent value for money to accompany dinner.

Quality dry Prosecco (Brut). Fine and persistent bubbles, with notes of apple and citrus. Ideal for toasts or with light dishes throughout the meal.

Slightly softer Prosecco (Extra-Dry) compared to Brut. Sweet and fruity taste, very pleasant on the palate. Perfect as an aperitif.

Fresh and lively rosé sparkling wine. Delicate pink color and aromas of small red fruits. An elegant and festive choice to accompany appetizers or desserts.