La Fraschetta del Pesce

A rich tasting platter with a selection of raw crustaceans and fish. Includes white and red prawns, scampi, fish fillets, and an oyster. Ideal for savoring the freshness of the sea.

Pink shrimp served raw. Sweet and delicate flesh, typical of the Mediterranean.

Bivalve mollusk with a shiny shell and firm flesh. Intense sea flavor, served raw.

Prized raw red prawn, renowned for its intense color and sweet, juicy flavor.

Fresh oyster served natural. Salty flavor and meaty texture, to be enjoyed with a drop of lemon.

Raw sea truffles (mollusks). They have a strong and savory taste, similar to clams but more intense.

Medium raw scampi. Soft and sweetish flesh, highly appreciated by raw food lovers.

Thin slices of marinated raw sea bass. Delicate flavor and tender texture.

Thin slices of raw sea bream. Light and refined flavor, simply dressed to enhance its freshness.

Thin slices of raw tuna. Bright red color and intense flavor, melts in your mouth.

Selection of small paranza fish, filleted and served raw. An authentic taste of local catch.

Croaker carpaccio, a prized fish with white and firm flesh. Locally caught (Torvaianica area).

Sea bream carpaccio from Anzio. Flavorful and firm flesh, served raw.

Carpaccio of blue fish or paranza, likely marinated with fruity or citrus notes for a fresh taste.

Raw razor clams served on a plate. Elongated mollusks with a sweet sea flavor.

Diced tuna tartare, served with fresh arugula and Pachino cherry tomatoes.

Raw sea bass tartare. Refined preparation that enhances the delicacy of the fish.

Raw sea bream tartare, lightly dressed. Fresh and light flavor.

Raw red tuna tartare. Rich taste and soft texture, a classic seafood appetizer.

Tartare prepared with "fragolino", a fish with pink and flavorful flesh.

Exotic combination of raw tuna and sweet pineapple. A fresh and interesting contrast.

Tartare of small mixed fish (paranza). Authentic and varied flavor.

Raw red prawn tartare. An explosion of marine sweetness.

White prawn tartare possibly enriched with wild strawberries or fruit, for a sweet-sour touch.

Raw scampi pulp tartare. Extremely delicate and refined.

Large oval platter (fiamminga) with a mixed selection of raw fish and crustaceans, generous portion for two people.

Large oval platter with a mixed selection of raw seafood, portion for three people.

Surprise tasting of 5 cooked appetizers chosen by the chef. A varied journey to sample different house specialties.

A revisited version of the classic panzanella (soaked stale bread) with cherry tomatoes, anchovies, and onion. Fresh and flavorful.

Skewer of calamari rings or tentacles, grilled or fried.

Toasted bread slice topped with fresh tuna cubes.

Fresh anchovies lightly cooked in a pan or on the grill.

Anchovies marinated in vinegar or lemon, served cold. A classic light and tangy appetizer.

Whole anchovies lightly floured and fried. Crispy and flavorful, eaten whole (often including the bones).

Tuna cooked with vinegar, rosemary, and garlic, inspired by the "hunter-style" preparation typical of meat.

Small battered and fried baby octopus. Crispy outside and tender inside.

Small octopus stewed in a rich tomato sauce. Excellent to enjoy with bread (scarpetta).

Sea snails stewed, usually with tomato and chili pepper. Extracted from the shell with a toothpick.

Mussels sautéed in a pan with oil, garlic, parsley, and pepper. Served with their flavorful juice.

Mixed battered and fried small fish or vegetables. A crunchy and varied appetizer.

Mixed mussels and clams sautéed in a pan. A classic, flavorful seafood appetizer.

Mussels in a lightly tomato-tinged sauce (rosè), served with toasted bread slices.

Cold salad of boiled sea snails (gastropod mollusks) dressed with oil and lemon. Firm texture and unique flavor.

Boiled octopus cut into pieces and served with boiled potatoes, dressed with oil, parsley, and sometimes garlic.

Classic cold salad with mixed mollusks and crustaceans (octopus, calamari, prawns, mussels) dressed with oil and lemon.

Razor clams quickly cooked on a hot grill. Cooking method that enhances their sea flavor.

Razor clams sautéed in a pan (soutè). Specific origin suggests selected local quality.

Clams sautéed in a pan with oil, garlic, and white wine. A simple but very flavorful dish.

Telline (small triangular mollusks) sautéed in a pan. Very sweet and flavorful, typical of the Lazio coast.

Desalted cod fillet, battered and fried. Typical Roman street food, crispy and juicy.

Zucchini flower stuffed with mozzarella and anchovies, battered and fried. A Roman cuisine classic.

Seafood version of "olive ascolane", stuffed with fish instead of meat, breaded and fried.

Small patties made with anchovies, bread, and herbs, fried or in sauce.

Wide, flat egg pasta (pappardelle) dressed with a creamy scampi sauce. Rich and enveloping.

Large macaroni (paccheri) dressed with octopus ragù and pecorino romano. A bold and flavorful sea-land combination.

Seafood version of the classic carbonara, prepared with fish (usually swordfish or smoked tuna) instead of guanciale, egg, and pecorino.

Long, thin fresh pasta (tagliolini) dressed with a fine mixed fish ragù (battuto). Delicate but persistent flavor.

Small potato gnocchi dressed with a velvety scampi cream.

Large sharing pasta platter.

Floured and fried calamari rings, crispy and golden. Served with lemon.

Mixed fried calamari and prawns.

Mixed fried calamari and baby octopus.

Rich mixed fry with calamari, prawns, and baby octopus.

Fresh catch of the day fish (e.g., sea bream, sea bass, dentex) roasted on the grill. Price is per 100g.

Fish stewed with tomato, garlic, and parsley (guazzetto). Price is per 100g.

Floured turbot browned in butter with lemon and parsley. Price is per 100g.

Fish baked in the oven, often with potatoes. Price is per 100g.

Whole fish cooked under a crust of coarse salt, which keeps the flesh moist and flavorful. Price is per 100g.

Mixed grilled fish and crustaceans for two people. Includes calamari, scampi, prawns, and tuna.

House specialty: rich and flavorful fish soup.

Small turbot simply grilled. Price is per 100g.

Pezzogna (a prized Mediterranean fish) baked. Price is per 100g.

Small turbot baked. Price is per 100g.

Large mixed grill served on a platter (fiamminga). Includes calamari, scampi, prawns, tuna, octopus, and grilled vegetables.

Fish fillet covered with thin slices of crispy potatoes, baked.

Fish fillet baked with a crispy potato and zucchini topping.

Salad of lettuce or green leafy vegetables, dressed with oil and vinegar or lemon.

Fried potato sticks, crispy and golden.

Cubed potatoes roasted in the oven, usually with rosemary.

Salad with various fresh vegetables such as lettuce, tomatoes, carrots, and corn.

Whole artichokes cleaned and stewed with mint, garlic, and parsley. Tender and flavorful.

Grilled eggplant slices, dressed with oil, parsley, and garlic.

Grilled zucchini slices, light and flavorful.

Tender wild chicory served raw in salad, often with anchovy dressing (puntarelle).

Endive braised and then sautéed in a pan with oil, garlic, chili pepper, and anchovies.

Roasted peppers, peeled and dressed with oil and garlic.

Raw chicory sprouts, served with a sauce of oil, garlic, and anchovies. Crunchy and slightly bitter.

Grilled red radicchio, with a pleasantly bitter taste.

Mixed grilled seasonal vegetables (zucchini, eggplant, peppers, radicchio).

Roman pinsa topped with creamy burrata cheese and fresh pink prawns.

Classic spoon dessert made with ladyfingers soaked in coffee and mascarpone cream.

Delicate spoon dessert made of cream, sugar, and gelatin, often served with fruit or caramel sauces.

Variations or toppings available for desserts like panna cotta.

Frozen lemon dessert, refreshing and digestive, ideal at the end of a meal.

Still or sparkling mineral water.

Light lager beer in a bottle.

Non-alcoholic carbonated soft drinks in a can.

Espresso coffee.

Herbal digestive liqueur served at the end of the meal.

House white or red wine, served in a carafe.