Chinappi Seafood Restaurant

A 5-course tasting menu that offers a complete journey through the restaurant's cuisine. It includes a raw appetizer, a cooked appetizer, a fish main course, a first course, and a dessert. · Dishes vary based on the catch of the day selected by the chef. Ideal for savoring the freshness of the sea in various preparations. · Served for the entire table.

A rich 7-course tasting menu that reflects the culinary tradition of the Chinappi family. It includes two raw dishes, two cooked dishes, a fish main course, a first course, and a dessert. · A broader gastronomic experience that allows you to enjoy a wider variety of fresh seafood specialties. · Mandatory for the entire table.

A surprise tasting menu created entirely by Chef Stefano. Dishes are selected at the moment based on the best market availability. · Let yourself be guided by the chef's experience to discover unique and unexpected pairings and flavors. · Ideal for those who want the most complete and personalized culinary experience.

Thin slices of raw bonito, a bluefish with flavorful and firm flesh. Served fresh to enhance its marine taste. · The flesh is tender and tasty, often simply dressed with oil and lemon or herbs. · Enjoyed as a light and refined appetizer.

Thin slices of raw amberjack, a prized fish with white and delicate flesh. The thin cut enhances its tenderness. · Sweet flavor and buttery texture that melts in your mouth. · Excellent as a fresh start to the meal.

Small pink shrimp, typical of the Mediterranean, served raw. They are known for their unique sweetness. · Tender and juicy meat with a delicate and sweet taste. · They need to be shelled and eaten raw, often au naturel.

Large red prawns served raw. They are considered a delicacy for their intense flavor. · Firm and very sweet pulp, with distinct iodized notes. · It is recommended to suck the head to savor all the sea flavor.

Prized crustaceans served raw. They have white and refined flesh. · Sweet flavor and velvety texture. · A classic of raw seafood, to be enjoyed au naturel.

Selection of six high-quality oysters. Bivalve mollusks served live in their shells. · Salty and mineral flavor, with a meaty and slippery texture. · Eaten directly from the shell, possibly with a drop of lemon.

Small squid caught with a lampara net, prepared in a style that enhances their tenderness, likely stewed or sautéed. · Very tender and flavorful, with the typical taste of fresh squid. · A dish that celebrates traditional fishing.

True octopus cooked according to a traditional local recipe. Usually boiled or stewed. · Firm yet tender texture, intense and aromatic sea flavor. · A classic of Italian seafood cuisine.

Cuttlefish slowly cooked in a tomato sauce and aromatics (guazzetto). · The cuttlefish become tender and the sauce is rich and flavorful, perfect for 'scarpetta' (mopping up the sauce with bread). · Warm and comforting dish.

Scampi from the island of Ponza grilled. The cooking enhances the sweetness of the crustacean. · White and sweet meat with a slight smoky note from the grill. · They need to be shelled, a rich and exquisite dish.

Mazzancolle (tiger prawns) prepared according to the tradition of Formia. Likely pan-fried or baked with aromatics. · Crustaceans with a delicate flavor and firm flesh. · A local specialty that highlights fresh produce.

Cod fillet (salted and desalted cod) slowly cooked at low temperature to maintain its moisture. · Extremely soft and juicy, with scales that separate easily. Delicate flavor. · A modern way to enjoy a traditional fish.

Fresh red mullets quickly cooked in a hot pan. A fish with a very characteristic flavor. · White and flavorful flesh, crispy skin if well-seared. · Small but very tasty fish, typical of the Mediterranean.

Sole prepared with a special house recipe 'Chinappi'. · Flatfish with white, lean, and delicate flesh. The specific preparation will add particular aromas. · Light and refined dish.

Whole sea bass (approx. 1 kg) cooked under a crust of coarse salt. This method retains moisture and flavor. · White, soft, and very juicy meat. The salt does not make the fish salty but enhances its natural flavor. · Usually cleaned and served at the table.

Fresh catch of the day sold by weight. Variety depends on market availability. · Usually prepared baked, grilled, or 'acqua pazza' (in crazy water) according to preference and type of fish. · The price varies based on the actual weight of the chosen fish.

Spaghetti served with shelled telline (small triangular mollusks). · Sweet and delicate sea flavor, with a light dressing that coats the pasta. · A traditional dish from the Lazio coast.

Spaghetti with garlic, oil, chili pepper, and small squid. · Spicy and flavorful, with the small squid adding texture and sea flavor. · A rich variation of the classic garlic and oil.

Long egg pasta dressed with a white ragù made with grouper pulp. · Rich and delicate flavor, with the sweetness of the fish pairing well with the egg pasta. · A hearty and refined first course.

Spaghetti served with prized Ponza scampi and fresh cherry tomatoes. · The sweetness of the scampi is balanced by the slight acidity of the tomato. · A classic fresh and summery first course.

Linguine served with local lobster from Ponza and cherry tomatoes. · A luxurious dish with an intense crustacean flavor. · The long pasta perfectly captures the flavorful lobster sauce.

Thin slices of fresh pineapple folded to form a raviolo, with a filling of lemon sorbet. · Very fresh, acidic, and sweet dessert, perfect for cleansing the palate after a fish meal. · Light and fruity.

Famous Italian spoon dessert with ladyfingers soaked in coffee and mascarpone cream. · Creamy, sweet, with a distinct note of coffee and cocoa. · A classic and indulgent finale.

Shortcrust pastry tart filled with ricotta cream and preserved sour cherries. · The sweetness of the ricotta pleasantly contrasts with the tartness of the sour cherries. The shortcrust pastry is crumbly. · A traditional Roman and Jewish-Roman dessert.

Traditional Neapolitan cake made with chocolate and almonds, without flour. · Moist and soft inside with a light crust on the outside. Intense chocolate flavor. · Also suitable for those avoiding gluten (always check with staff).