Bolina 157

A large platter of assorted raw seafood, ideal for sharing between two. Includes scampi, shrimp, oysters, and tartare. Enjoyed plain to appreciate the freshness of the sea.

Very fresh raw fish chopped with a knife, available in tuna or greater amberjack variants. It has a soft texture and a delicate flavor. Generally seasoned with oil, salt, and light aromas.

Prized crustaceans and oysters served raw individually. Mazara shrimp and scampi are known for their sweetness, while oysters offer a savory note. Perfect for composing your own appetizer.

A complete tasting for two people including six different courses, half raw and half cooked. The selection varies according to the chef's creativity. An excellent way to taste different house specialties.

Breaded and fried anchovies, served on a creamy base of fresh burrata. The dish offers a contrast between the crispiness of the fried fish and the creaminess of the cheese. Accompanied by a light salad.

A classic mix of boiled mollusks and crustaceans dressed with oil and lemon. Fresh, light, and flavorful. Often enriched with crunchy vegetables like celery and carrots.

Swordfish rolled and enriched by the intense flavor of crispy guanciale. Served on a smooth purple potato cream. An appetizer that combines sea and land flavors.

Cod and anchovies battered and fried until golden, accompanied by crispy vegetables. The fry is dry and fragrant. A tasty and flavorful dish.

Octopus tentacles roasted to make them tender inside and crispy outside. Served on a saffron-flavored potato cream and finished with sweet onion. A perfect balance between savory and sweet.

Soft homemade gnocchi, dressed with fresh scampi and truffle. A refined dish that combines the sweetness of crustaceans with the intense aroma of truffle. Velvety texture.

Large format pasta served with prized red shrimp and sweet cherry tomatoes. Creamed with fresh burrata for a unique creaminess. A rich and Mediterranean first course.

Seafood risotto, house specialty, rich with mussels, clams, scampi, shrimp, and octopus. Slowly cooked to absorb all the flavor of the sea. Intense taste and creamy texture.

Long pasta dressed with aromatic pesto and enriched with calamari and mussels. The pistachio crumble adds a crunchy and flavorful note. A dish that combines the flavors of land and sea.

Large egg pasta dressed with fresh crab meat. The sauce is flavorful and enveloping, enhancing the sweet taste of the crustacean. An elegant and tasty first course.

Fresh pasta kneaded with squid ink, served with clams, shrimp, and precious sea urchins. Datterino tomatoes add sweetness and acidity. An explosion of intense marine flavors.

Classic mixed fry of squid rings and whole shrimp. Light, crispy, and golden. To be enjoyed hot, perhaps with a squeeze of lemon.

Grilled swordfish slice, dressed with a Mediterranean mix of capers, olives, and fresh mint. Grilling gives a smoky aroma that pairs well with the freshness of the dressing.

Cod stewed with sweet cherry tomatoes and potatoes. The fish meat is tender and flavorful thanks to slow cooking in the sauce. A comforting traditional dish.

Croaker fillet served on a creamy lemon sauce, accompanied by a crispy vegetable roll. Delicate and elegant taste. The citrus note enhances the flavor of the fish.

Sliced and seared calamari, served with bitter radicchio and a tartare of sweet raw shrimp. A play of different textures and temperatures. A sophisticated dish rich in contrasts.

Quickly seared tuna with a crispy pistachio crust, kept raw inside (tataki). Served with a fresh lime sauce. Intense flavor and melt-in-your-mouth texture.

Fresh fish of the day, the variety of which depends on the market (price usually indicated per hectogram). Prepared grilled, baked, or 'acqua pazza' style according to preference. Guarantee of absolute freshness.

Dark leafy green vegetable boiled and then sautéed in a pan with garlic, oil, and chili pepper. Bitter and decisive flavor. Excellent accompaniment for meat or fish dishes.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled. Light and flavorful, dressed with a drizzle of oil and aromatic herbs. A healthy and colorful side dish.

Wedge-shaped potatoes roasted in the oven with rosemary. Crispy outside and soft inside. The classic side dish par excellence.

Fresh seasonal salad with various types of green leaves. Dressed as desired with oil and vinegar. A light and refreshing dish.

The most famous Italian dessert made with ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa. Sweet, creamy, and energizing.

Spoon dessert composed of three layers of chocolate (dark, milk, white). Served with a fragrant vanilla sauce. Soft texture and rich taste.

Cold and creamy dessert with almond flavor. Served with a drizzle of hot rum-flavored chocolate. A pleasant hot-cold contrast.

Fresh cheese cake on a biscuit base, garnished with strawberry sauce or pieces. Fresh, creamy, and slightly tangy. A delicious and popular dessert.

Typical Sicilian specialty: a soft sweet brioche generously filled with ice cream. Eaten like a sweet sandwich. A delicious and substantial experience.

Small chocolate cake cooked so that the inside remains liquid and hot. Served with a scoop of cream ice cream. When broken, the melted chocolate flows out, creating a delicious mix with the ice cream.

Crispy fried pastry shell in a tube shape, filled with sweet ricotta cream. Often enriched with chocolate chips or candied fruit. An iconic Sicilian traditional dessert.