Il Fiore all'Occhiello Bistrot

Quickly seared squid to keep it tender, served with a creamy peanut sauce. The olive 'earth' adds savoriness and the basil oil provides freshness.

Breaded and fried tripe strips until crispy, prepared according to Roman tradition. A rustic and flavorful appetizer, perfect for snacking.

A reinterpretation of the Caprese salad with fresh red tuna instead of classic tomato, paired with Campana buffalo mozzarella and green tomato for a tangy note.

Soft meatballs made with chopped octopus and mashed potatoes. Served with an aromatic mint and parsley sauce that enhances the seafood flavor.

Soft baked eggplant dish inspired by pasta alla Norma. Enriched with tomato and salted ricotta, it offers a comforting Mediterranean flavor.

Zucchini flowers stuffed with whipped salt cod, breaded in Japanese panko for extra crispiness. Accompanied by a fresh basil pesto.

Potato gnocchi made with squid ink, dressed with fresh sea bass ragu and lemon zest. A balanced dish between marine savoriness and citrus freshness.

Fresh egg pasta dressed with porcini mushrooms, melting lardo, and thyme-infused butter. A rich, earthy, and fragrant first course.

Thick spaghettoni served with tender octopus, sweet friggitelli peppers, and a sprinkle of flavorful pecorino cheese. An interesting combination of land and sea flavors.

Large format short pasta dressed with a creamy saffron and zucchini sauce. Topped with toasted breadcrumbs for a crunchy note.

Fresh long pasta served with intense tuna bottarga, horse mackerel, and diced fresh celery. A dish with a decisive sea flavor and contrasting textures.

Ziti coated in a velvety cream of sweet scampi, garnished with toasted almond flakes. A delicate and refined first course.

Salt cod fillet cooked with garlic, oil, and chili pepper. A simple but flavorful dish, with the decisive taste of fish and a spicy note.

Breaded and fried breaded squid burger, served with tartar sauce and fresh spinach. A gourmet and marine version of the classic hamburger.

Turkey ossobuco slowly cooked in a tomato, garlic, and oregano sauce. The meat is tender and flavorful, perfect for 'fare la scarpetta' (sopping up the sauce).

Fresh mixed seasonal salad, simply dressed. A light side dish to accompany the main courses.

Selection of fresh vegetables prepared according to daily market availability. Can be cooked or raw depending on the season.

Braised or pan-fried savoy cabbage. A flavorful and nutritious winter side dish.

Typical Sicilian side dish made with fried eggplant, celery, tomato, capers, and olives in a sweet and sour sauce. Rich and flavorful.

A complete gastronomic journey consisting of 7 courses selected by the chef. Ideal for tasting various specialties from the menu.