Ristorante Roof Garden

A selection of seafood specialties prepared by the chef. Usually includes an assortment of hot and cold appetizers based on fresh fish and shellfish.

Rice creamed with a creamy curry sauce that gives it a golden color and a spicy aroma. Enriched with mixed seafood such as shrimp, mussels, and squid.

Short twisted fresh pasta, typical of Liguria. Dressed with cubes of fresh swordfish and cherry tomatoes (Pachino) sautéed in a pan.

Long, flat pasta dressed with smoked salmon and caviar. 'Alla Natasha' preparation typically involves a pink sauce based on cream and vodka.

Quickly seared tuna fillet, coated with a crispy poppy seed crust. Flavored with soy sauce for an oriental and savory touch.

Swordfish steak cooked according to Sicilian tradition. Prepared with a tomato sauce, olives, capers, and Mediterranean herbs.

Sea bream fillet presented in a decorative shape (crown), stuffed with a filling of salmon and spinach. A delicate and refined main course.

Chocolate dessert, similar to a flan or a soft cake. Paired with the sweetness of pears and flavored with cinnamon.

Classic Italian spoon dessert. Layers of ladyfingers soaked in coffee alternated with a soft mascarpone cream and dusted with cocoa.

Wild berry gelato served in a nest presentation, likely in a crispy wafer or molded. Fresh and fruity.

Traditional Italian espresso, served hot at the end of the meal.