Ai Piani

High-quality fresh oysters, served raw. They have a savory, marine flavor with a meaty texture. Typically enjoyed plain or with a few drops of lemon.

Very thin slices of fresh catch of the day, served raw. Simply dressed to enhance the fish's delicacy. A light and refined appetizer.

An assorted selection of raw fish and seafood. Offers a variety of marine flavors and textures. Ideal for fresh fish lovers.

Crispy croquette filled with creamy cod. Served on a delicate cod sauce with the sweet contrast of caramelized onion. A play of soft and crispy textures.

Red mullet fillets briefly cooked to maintain their tenderness. Paired with candied orange peel that adds a citrusy and sweet note. A delicate and aromatic dish.

True octopus salad prepared to be crispy, cut into pieces. Served with fresh celery julienne and a sweet and sour dressing. Fresh and appetizing.

Fresh local squid sautéed in a pan. Simply prepared to enhance the flavor of the sea. Tender and flavorful.

Fresh roasted anchovies seasoned with spicy notes. A blue fish with an intense flavor enhanced by chili pepper. A simple but flavorful dish.

Roasted red tuna steak flavored with Mediterranean herbs. Accompanied by a mustard mayonnaise. The fish remains juicy and flavorful.

Raw anchovies, likely marinated, flavored with basil. A fresh appetizer that enhances the flavor of blue fish. Light and aromatic.

Fried anchovies and artichokes in a golden batter. Crispy outside and tender inside. A classic combination of sea and land.

Prized Cantabrian anchovies, meaty and flavorful. Served with lightly salted French butter and crispy bread. A high-quality gourmet appetizer.

Prized sturgeon eggs with a delicate flavor and silky texture. A luxury product served in various weights. To be enjoyed on their own.

Fresh salad with grated or flaked bottarga (dried fish roe). The intense flavor of bottarga pairs with the crisp freshness of celery. Typical of Sardinian cuisine.

Smoked wild sockeye salmon, with a strong flavor and firm texture. Accompanied by a berry mustard sauce. A balance of smoky, sweet, and spicy.

Typical Sardinian semolina pasta in the shape of small spheres, slowly cooked like a risotto. Seasoned with fresh clams and bottarga for an intense sea flavor. A rich and flavorful dish.