Ristorante Le Vele

Prized 'Speciale de Claire' variety oyster, refined in clay basins. Characterized by firm flesh and a balanced taste between marine salinity and hazelnut sweetness.

A selection of different varieties of prized oysters such as Belon, Pousse en Claire, or Vert. Each offers unique flavor nuances, from savory to sweet.

Echinoderms served raw, of which the intensely orange gonads (roe) are consumed. Very pronounced iodized flavor and creamy texture.

An assortment of fresh fish of the day served raw in two textures: carpaccio (thin slices) and tartare (knife-cut). Dressed with extra virgin olive oil and citrus.

A rich selection of raw seafood specialties. Ideal for tasting different varieties of fish and shellfish in one dish.

A large platter of raw seafood, perfect for sharing. Includes a wide variety of shellfish, mollusks, and fish according to daily availability.

Very fresh shellfish (such as scampi, red prawns, or jumbo shrimp) served raw. The price is calculated per kilogram.

Three different variations of fish tartare, prepared with different species or seasonings to offer a varied tasting experience.

A tasting journey of the house's hot appetizers. Includes various cooked fish and seafood preparations.

Shellfish (mussels, clams) sautéed in a pan with oil, garlic, parsley, and sometimes tomato or white wine. Served hot with its broth.

Cold or warm salad composed of various boiled seafood (octopus, squid, shrimp, mussels) dressed with oil, lemon, and parsley.

Boiled or steamed shrimp served with red onion, tomatoes, and fresh vegetables, dressed with olive oil and vinegar, Catalan style.

Grilled octopus tentacles for a crispy exterior, served with roughly mashed potatoes and flavorful Ligurian olives.

Three selected tastings of cooked seafood appetizers, ideal for those who want to try different hot specialties.

Thick egg pasta (similar to chitarra spaghetti) dressed with a sauce of white prawns and small octopuses (moscardini).

High-quality linguine served with whole or piece lobster. The sweet flavor of the crustacean enriches the sauce. Price calculated by the weight of the lobster.

Classic long pasta dish with a mix of seafood (clams, mussels, squid, scampi) sautéed with garlic, oil, and cherry tomatoes.

Thick fresh pasta with sweet scampi, delicate zucchini flowers, and a sprinkle of savory pecorino cheese for contrast.

Fresh pasta with sea bass pulp, sweet cherry tomatoes, and aromatic caper flowers. A dish with Mediterranean flavors.

Wide egg pasta tagliatelle served with scampi and cherry tomatoes. A classic combination that enhances the sweetness of the ingredients.

Whole fresh fish chosen from the day's display, cooked according to preference (baked, salt-crusted, 'acqua pazza' style). The price varies according to weight.

Whole sea bass cooked under a crust of coarse salt which preserves the moisture and flavor of the fish. Served with roasted potatoes.

Thick and prized fillet of cod (salted and cured cod), served with a sauce based on tomato, olives, and capers.

Red tuna tagliata, lightly seared on the outside and raw in the center, accompanied by potato puree and fresh celery for crunchiness.

Assortment of fine boiled shellfish served with raw vegetables (onion, tomato) and simply dressed with oil and vinegar. Price by weight.

Whole squid cooked quickly on the grill, served with a light rocket and cherry tomato pesto.

Fresh fish fillet of the day cooked and accompanied by seasonal vegetables.

Floured squid rings fried until golden. A crispy and flavorful dish, typically served with lemon.

Highest quality raw beef, hand-cut to order (not ground) and seasoned according to tradition or to taste.

Famous cut of beef with the T-shaped bone, separating the fillet from the sirloin. Grilled, strictly rare. Price per kilo.

Beef steak with bone, flavorful and tender. Grilled.

Beef grilled and then sliced (tagliata). Often served with rocket and Grana Padano shavings or rosemary.

The most tender and lean cut of beef. Grilled, it can be served plain or with sauces.

Thin strips of veal quickly sautéed in a pan, often with rocket or vegetables.

Assortment of seasonal vegetables delicately steamed to maintain their color and nutritional properties.

Potatoes cut into pieces and roasted with aromatic herbs.

Leafy green vegetable with a slightly bitter taste, typically sautéed in a pan with garlic and chili pepper.

Fresh cooked spinach, usually served with butter or lemon.

Special vegetable or side dish prepared based on today's market availability.

Mixed salad of fresh raw vegetables.

Fresh salad enriched with Buffalo Mozzarella from Campania, a fresh stretched-curd cheese with a soft and milky center.

Mixed salad served with slices of marinated salmon, flavorful and delicate.

Fresh salad enriched with cooked shrimp, ideal as a light main course.

Bottled water, still or sparkling.

Carbonated soft drinks (like cola, orange soda, etc.).

Italian espresso coffee.

Selection of homemade bread, served in a basket.