AcquaRoof Terrazza Molinari, Bistrot di mare

A selection of seafood and crustaceans delicately cooked and served warm. Dressed with extra virgin olive oil and lemon to enhance the natural flavors of the fish. A light and refined appetizer.

Small octopuses slowly stewed in a tomato, garlic, olive, and caper sauce, following Neapolitan tradition. The octopuses turn out incredibly tender and flavorful. Enjoy with bread to soak up the sauce.

Assortment of small, fresh fish of the day, lightly floured and fried until golden. Crispy outside and soft inside. Served hot, usually with lemon wedges.

High-quality Cantabrian Sea anchovy fillets, known for their meaty texture and savory flavor. Served with toasted bread and high-quality butter. A classic pairing that balances the saltiness of the fish with the rich sweetness of the butter.

Codfish worked with oil and milk until it becomes a soft and frothy cream. Enriched with the earthy and aromatic flavor of black truffle. A velvety texture to spread or enjoy with a spoon.

Sautéed tiger prawns, served on a smooth chickpea cream flavored with rosemary. A dish that combines the sweetness of the crustaceans with the rustic flavor of legumes.

Zucchini flowers fried in a crispy batter, with a melting mozzarella center and the savory touch of anchovy. Accompanied by a pepper sorbet for an interesting contrast of temperatures and flavors.

Fresh Campanian buffalo mozzarella, produced by the renowned Costanzo dairy. Served simply to appreciate its elastic texture and rich milky flavor.

One of the finest Italian cured meats, aged for 18 months. Thinly sliced, it offers a sweet, delicate, and slightly musky flavor with a melt-in-your-mouth texture.

Fresh pasta filled with soft ricotta, seasoned with grated bottarga (dried fish roe). The delicate flavor of the filling contrasts pleasantly with the intense, marine saltiness of the bottarga.

A classic of Italian seafood cuisine. Thick spaghettoni sautéed with fresh clams, garlic, olive oil, and parsley. Flavorful, aromatic, and rich in marine taste.

Short pasta shaped like a helix, served warm, tossed with fresh basil pesto. Garnished with raw red shrimp tartare, sweet and delicate, creating a perfect balance with the aroma of basil.

Soft potato gnocchi tossed with a rich mixed seafood (scoglio) sauce, sweet cherry tomatoes, and fresh arugula. A hearty dish with a Mediterranean flavor.

Egg pasta served with lobster pulp and its cooking juices. An elegant and luxurious first course, with a sweet and intense crustacean flavor.

Egg tagliolini tossed with a creamy butter and lemon sauce, enhanced with caviar. The acidity of the lemon and the saltiness of the caviar perfectly balance the richness of the butter.

Large egg pasta tubes served with a sauce made from sea bream (coccio), tomato, olives, and capers. A dish with a rustic and bold flavor, typical of maritime tradition.

Linguine seasoned with sea urchin pulp. A dish with a unique and intense sea flavor, with sweet notes and a creamy texture from the sea urchins.

Bluefin tuna fillet quickly seared on the grill, leaving the inside raw and tender. Served with fresh mixed greens (misticanza). Meaty texture and intense flavor.

Fresh fish of the day cooked roasted. A simple preparation that enhances the freshness and delicate flavor of the white fish meat.

Fish prepared in the 'alla cacciatora' style, typically with tomato, garlic, rosemary, and wine. A flavorful and aromatic way to enjoy fish, with a rich sauce.

Sole lightly floured and browned in butter, seasoned with lemon juice and parsley. The fish is tender and delicate, coated in a rich, citrusy sauce.

Boiled lobster served in a salad with tomatoes, red onion, and olive oil. A fresh and colorful dish that highlights the sweetness of the lobster meat.

Prized cut of beef, grilled or pan-seared. Extremely tender and juicy, with a refined red meat flavor.

Baked dish of fried eggplant layered with tomato sauce, mozzarella, and Parmesan cheese. A rich, soft, and very flavorful vegetarian dish.

A twist on the classic American sundae, with creamy vanilla ice cream and sweet toppings. A fresh and indulgent spoon dessert.

Cold and frothy spoon dessert flavored with sabayon (egg and liqueur wine cream). Served with wild strawberries and a touch of balsamic vinegar for a sweet-sour contrast.

The most famous Italian dessert, composed of layers of ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa. Creamy, sweet, and energizing.

Traditional Neapolitan leavened cake, soft and spongy, soaked in rum syrup. Served with rich pastry cream and vanilla ganache.

Cheesecake with a crunchy biscuit base, enriched by the exotic and tangy flavor of passion fruit. Creamy and refreshing.

Siberian sturgeon caviar, known for its dark pearls and distinct flavor. Served chilled, it is a luxurious experience with an intense marine taste.

Fine selection of caviar, with eggs of delicate texture and refined taste. Perfect to be enjoyed on its own.

Osetra caviar, appreciated for its nutty flavor and the firm texture of its eggs. One of the most prized varieties in the world.

Prized N2 caliber oyster, characterized by firm, crisp flesh with a balanced taste between sweetness and salinity. Served raw on ice.

High-quality oyster, selected for its meatiness and intense sea flavor. A delicacy to be enjoyed natural or with lemon.

Considered the 'Rolls-Royce' of oysters, the Gillardeau has a fatty, sweet, and crisp flesh with a persistent hazelnut aftertaste. A unique gastronomic experience.