Camillo

An assorted selection of fresh seafood appetizers prepared by the chef. Offers a variety of marine flavors and textures. Ideal for sharing as a start to the meal.

Small floured octopuses fried until golden. Crispy outside and tender inside. Enjoyed hot, often with a squeeze of lemon.

Cold salad composed of various seafood such as octopus, squid, and shrimp. Simply dressed with oil and lemon. A fresh and light dish.

Fresh raw tuna cut into small cubes with a knife. Usually dressed with oil, citrus, and herbs. Delicate flavor and soft texture.

Very thin slices of raw marinated sea bass. Fresh and refined taste. Melts in your mouth, perfect as a light appetizer.

Mussels and clams cooked in a pan with oil, garlic, parsley, and white wine. Served with their flavorful broth. Excellent with toasted bread.

Tuna fillet marinated with the addition of balsamic vinegar. The acidity of the vinegar balances the richness of the fish. Intense and aromatic flavor.

Boiled shrimp served with fresh tomatoes and sweet red onion. Dressed with olive oil. A colorful and refreshing dish typical of Sardinian cuisine.

Fresh oysters served raw in their shell. Intense sea flavor, briny and mineral. To be enjoyed plain or with a little lemon.

Very fresh prawns served raw with a simple dressing. The meat is sweet and delicate. A delicacy for raw seafood lovers.

Cured raw ham slices. Savory and sweet flavor. Pairs well with bread or grissini.

Fresh long pasta dressed with prawns and lime zest. A fresh and fragrant combination. The sweet flavor of the crustaceans meets the acidity of the citrus.

Classic pasta dish with clams, oil, garlic, and parsley. Simple and authentic sea flavor. Iconic Italian dish.

Seafood risotto with a mix of fish, crustaceans, and mollusks. Creamy and flavorful. A hearty first course.

Special pasta dish that varies daily based on fresh ingredients available. Ask staff for details.

Typical Sardinian ravioli with the characteristic ear-shaped closure. Stuffed with potatoes, pecorino cheese, and mint. Usually served with tomato sauce.

Fresh pasta dressed with tender artichokes and bottarga (dried fish roe). A combination of land and sea flavors typical of Sardinia. Strong and savory taste.

Pasta dressed with a simple tomato and basil sauce. Sweet and familiar taste. Also suitable for children.

Floured and fried squid rings and shrimp. Golden and crispy. A classic seafood main course to be eaten hot.

Fresh fish (sea bass, gilt-head bream, or turbot) grilled or baked. Delicate and flavorful white meat. Usually served whole or filleted.

Mixed fry of small, locally caught fish. Eaten whole, very tasty and crispy.

Grilled swordfish or monkfish steak. Firm and compact flesh, similar to meat. Delicate but distinctive taste.

Prized crustacean served whole, boiled or grilled. Sweet and juicy meat. A luxurious dish for special occasions.

Prawns cooked in local Vermentino white wine. The wine gives a fruity aroma and a slight acidity to the crustaceans.

Grilled beef cut. Served juicy and flavorful. Ideal for red meat lovers.

Roasted suckling pig (Porceddu), a typical Sardinian specialty. Crispy skin and very tender meat. An unmissable traditional dish.

Mix of fresh raw vegetables such as lettuce, tomatoes, and carrots. Light and refreshing side dish.

Seasonal vegetables boiled or sautéed. Usually spinach, chard, or chicory.

Mixed grilled vegetables such as zucchini, eggplant, and peppers. Light and flavorful with smoky notes.

Potatoes served as a side dish. You can choose between roasted potatoes flavored with rosemary or crispy french fries.

Small chocolate cake with a warm, molten center. Served hot, often accompanied by cream or ice cream.

Creamy frozen dessert with lemon flavor. Very refreshing and digestive at the end of the meal.

Spoon dessert based on cream, milk, and sugar thickened with gelatin. Silky and smooth texture. Often served with berry or caramel sauce.

Custard pudding made with eggs and milk, cooked in a water bath with a layer of liquid caramel. Sweet and delicate.

Famous Italian layered dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa.

Typical Sardinian dessert. A fried pastry ravioli filled with melted fresh cheese, covered with honey. Eaten hot to appreciate the sweet-salty contrast.

Basket of bread that may include Carasau bread (music paper), a very thin and crispy Sardinian bread wafer.

Glass of white wine. Fresh and suitable for accompanying fish dishes.

Glass of red wine. Ideal with meat dishes or strong flavors.

Bottle of mineral water, available still or sparkling.

Canned soft drinks, such as orangeade or iced tea.

Large bottle of Coca Cola to share.

Italian espresso prepared with Illy blend. Intense and aromatic, perfect to end the meal.

Small bottle of Italian blonde beer. Balanced taste.

Large bottle of Italian blonde beer.

Famous Sardinian beer in a small bottle. A refreshing lager with a moderately bitter note.

Famous Sardinian beer in a large bottle.

The most classic pizza with tomato, mozzarella, and basil. Simple and tasty.

Pizza with tomato, mozzarella, anchovies, and capers. Savory and strong flavor.

Rich pizza with tomato, mozzarella, artichoke hearts, mushrooms, cooked ham, and olives.

Vegetarian pizza with tomato, mozzarella, and mixed grilled vegetables (zucchini, eggplant, peppers).

White or red pizza with zucchini flowers and anchovies. Delicate taste with savory notes.

Pizza with tomato, mozzarella, and sausage slices. Very popular with children.

Crispy white pizza base topped raw with bresaola, fresh arugula, and grana cheese shavings. Fresh and light.

Pizza with soft stracchino cheese and radicchio, which adds a slightly bitter note.

Pizza usually with mozzarella, mushrooms, and sausage. Forest and autumnal flavor.

Pizza with tomato, mozzarella, and spicy salami. For those who love spicy flavor.

Classic pizza with tomato, mozzarella, and sliced champignon mushrooms.

Pizza with tomato, mozzarella, oil-packed tuna, and sliced onion. Combination of sweet and strong flavors.

Gourmet pizza with fresh tuna and a sprinkle of mullet bottarga. Intense and prized sea flavors.

Breaded and fried rice ball with tomato, with a heart of melted mozzarella. Typical Roman street food.

Battered and fried zucchini flowers, often stuffed with mozzarella and anchovies. Crispy and tasty.

Green pitted olives, stuffed with minced meat, breaded and fried. A savory snack.

Battered and fried cod fillet (salted cod). Soft inside and crispy outside.