Ristorante Baia Chia Roma

Short pasta served with shrimp and rocket. A fresh dish that combines the sweetness of crustaceans with the slightly bitter taste of rocket.

Rice slowly cooked in a flavorful broth and finished with a velvety shrimp cream. Rich, creamy, and with a delicate sea flavor.

Classic seafood risotto, prepared with a mix of shellfish and crustaceans. The rice absorbs the intense sea flavors during cooking.

Spaghetti dressed with fresh clams, garlic, oil, and parsley. A simple dish but rich in savory and marine flavor.

Long pasta dressed with a variety of seafood (mussels, clams, shrimp, calamari) in a light tomato sauce or white sauce.

Spaghetti served with bottarga (dried and grated fish roe) and olive oil. A dish with an intense, savory flavor, rich in umami typical of Sardinia.

A luxurious combination of fresh clams and grated bottarga. The savoriness of the clams pairs with the bold flavor of bottarga.

Sardinian gnocchi dressed with shrimp and flavored with myrtle. A unique combination of the sweet flavor of crustaceans and the balsamic notes of the Mediterranean plant.

Stuffed pasta served with a rich dressing of shrimp, aromatic truffle cream, and a sprinkle of bottarga for a savory finish.

Small typical Sardinian semolina dumplings, cooked like risotto with shrimp and precious saffron, which gives a golden yellow color and unmistakable aroma.

Sardinian fregola prepared with mussels and clams. The porous pasta perfectly absorbs the flavorful broth released by the shellfish.

Long, thin fresh pasta dressed with delicate sea bass pulp and grated bottarga for a contrast of flavors.

Tagliolini dressed with raw or lightly seared sea urchin pulp. A dish with an extremely intense, sweet, and iodized sea flavor.

Fresh pasta served with lobster and a slightly spicy tomato sauce. The lobster meat is sweet and tender.

A dish for true seafood lovers: combines the intense creaminess of sea urchins with the dry savoriness of bottarga.

Seafood tagliolini finished cooking in the oven inside a parchment paper pouch, which retains all the aromas and moisture for a very flavorful result.

Classic Roman dish with tomato sauce, crispy guanciale, and pecorino. Savory and slightly fatty thanks to the guanciale.

Pasta dressed with a cream of egg yolks, Pecorino Romano, black pepper, and crispy guanciale. Rich, creamy, and without cream.

Ancestor of carbonara and amatriciana: pasta with guanciale, pecorino, and black pepper, without tomato or eggs. Bold and savory flavor.

The most famous Sardinian dish: ridged semolina gnocchi served with a fennel sausage ragù and abundant Sardinian pecorino cheese.

A flavorful variation of Sardinian gnocchi with crispy guanciale and the typical aroma of myrtle berries or liqueur.

Short pasta in a spicy tomato sauce with garlic and chili pepper. Simple and bold.

Pasta dressed raw (or almost raw) with fresh tomato cubes, mozzarella, basil, and oil. Fresh and ideal for summer.

Fresh stuffed pasta (usually ricotta and spinach) served with a simple tomato sauce and basil.

The classic of classics: spaghetti with sweet tomato sauce and fresh basil. Light and fragrant.

Egg pasta dressed with sautéed porcini mushrooms. Intense, earthy, and aromatic forest flavor.

Creamy risotto cooked with porcini mushrooms. A comforting autumnal dish with a rich flavor.

Fresh fish (often the catch of the day) grilled. The skin becomes crispy and the meat remains moist and smoky.

Whole fish cooked under a thick crust of sea salt. This method keeps the fish incredibly moist and flavorful.

Fish fillet or steak cooked with Vernaccia wine (typical Sardinian), olives, and cherry tomatoes. An aromatic and Mediterranean stew.

Large whole crustaceans grilled in their shells to preserve their juices. Sweet and smoky, to be shelled at the table.

Whole calamari grilled. Tender with a light smoky note, usually seasoned with oil and lemon.

Stewed fish in a slightly brothy tomato sauce with garlic and herbs. Excellent for dipping bread.

Fish fillet coated with thin slices of crispy potatoes, baked. A pleasant contrast between the soft fish and the golden potatoes.

Mixed selection of grilled fish and crustaceans. Ideal for tasting different varieties of seafood in one dish.

Floured and fried rings of calamari and shrimp until golden. Crispy, dry, and served with lemon.

Mixed fry of small fish, served whole and fried with bones (often edible if very small).

Rich soup with various types of fish, mollusks, and crustaceans cooked in a tomato broth. An elaborate and abundant dish.

Boiled prawns served cold or lukewarm with a salad of tomatoes, sweet raw red onion, and basil.

Whole lobster boiled and served with fresh tomatoes and crunchy red onion. A classic of Sardinian seafood cuisine.

Grilled beef steak cooked to your desired doneness. Smoky flavor and juicy meat.

Boneless beef steak, grilled and served already cut into thick slices. Usually served rare or medium.

Grilled beef tagliata served on a bed of fresh rocket and cherry tomatoes. A fresh and nutritious dish.

Grilled beef accompanied by sautéed porcini mushrooms. Autumnal and very flavorful dish.

Beef tagliata served with rocket and shavings of Grana or Parmigiano cheese. The cheese adds savoriness to the meat.

Pork sausage (often seasoned with fennel seeds in Sardinia) grilled. Juicy and flavorful.

The famous 'Porceddu': suckling pig slow-roasted on a spit. The skin is crispy (rind) and the meat is very tender and sweet.

Aged hard cheese, served in flakes or cubes. Intense and granular flavor.

Typical sheep's milk cheese from the island. Can be sweet (young) or spicy (aged). Bold and aromatic taste.

Selection of mixed local cheeses, often served with honey or jams as accompaniment.

Slices of cheese (often pecorino or stretched-curd cow's milk cheese) seared on the grill until slightly melted and forming a crust.

A tasting journey of very fresh raw fish, including prized crustaceans and tartares. Served plain with ice.

Extensive tasting of raw seafood, ideal for fresh fish lovers. Offers a variety of textures and marine flavors.

The ultimate expression of the restaurant's raw seafood, with a wide selection of carpaccios, tartares, and whole crustaceans.

Raw fresh vegetables (celery, carrots, fennel) served with a small bowl of extra virgin olive oil, salt, and pepper for dipping.

Fresh salad with peppery rocket, sweet pears, and savory Grana cheese.

Typical fresh salad with tomatoes, cucumbers, onion, and olives. Dressed with olive oil.

Fried potato sticks, crispy and salty.

Thinly sliced fried potatoes, similar to chips but prepared fresh. Very crispy.

Grilled zucchini, eggplant, and peppers, seasoned with oil, parsley, and garlic.

Seasonal vegetables (e.g., chard, chicory) boiled or sautéed.

Fresh stretched-curd cheese made from buffalo milk. Soft, juicy, and with an intense milky flavor.

Famous spoon dessert with ladyfingers soaked in coffee, mascarpone cream, and cocoa powder.

Spoon dessert made with cream, sugar, and vanilla, thickened with gelatin. Served with caramel or berry sauce.

Typical Sardinian dessert: a large fried pasta raviolo filled with fresh pecorino cheese and lemon zest, covered with hot honey.

Cream puffs filled with cream, covered with a rich chocolate glaze.

Egg and milk pudding cooked in a water bath with a layer of liquid caramel.

Crumbly cake made with shortcrust pastry crumbs, usually filled with cream or chocolate.

Small warm cake with a soft molten chocolate center that flows out when cut.

Traditional dry pastry from the island, often made with almonds or honey.

Slices of fresh pineapple.

Slices of fresh seasonal melon.

Mixed fresh fruit salad.

Fresh fruit served with whipped cream.

Cup of ice cream with mixed flavors such as chocolate and fior di latte.

Hazelnut and chocolate ice cream molded into a sphere, with a molten chocolate center and covered in cocoa.

Creamy frozen lemon dessert, digestive and refreshing, served as a drink or with a spoon.

Fixed menu available only at lunch, offering a selection of chef's dishes at a special price.