Nerone Pesce

Warm salad of boiled octopus and diced potatoes, dressed with extra virgin olive oil and parsley. Tender and flavorful, it's a classic of seafood cuisine.

A variation of octopus salad enriched by the crunchiness of walnuts. A combination that plays on textures.

A fresh mix of boiled mollusks and crustaceans, served with a light lemon and oil dressing. Ideal for starting the meal lightly.

Fresh anchovy fillets marinated in vinegar or lemon. Strong and tangy taste, soft texture.

Marinated salmon served raw, enhanced by a dusting of coffee that provides a toasted and aromatic note contrasting with the richness of the fish.

Mollusks sautéed in a pan with oil, garlic, and parsley, served in their flavorful broth. Often enjoyed with toasted bread.

Whole squid stuffed with a flavorful filling, usually bread, herbs, and chopped tentacles, then baked or stewed.

Soft fish-based meatballs served in a rich and flavorful tomato sauce, typical of Tuscan tradition.

A selection of the best catch of the day served raw. A tasting experience for fresh fish lovers.

Finely chopped prized red shrimp meat. Sweet and melt-in-your-mouth, served plain or with a drizzle of oil.

Fresh fish cut into small cubes and lightly seasoned. The type of fish may vary depending on availability.

Very thin slices of raw fish, delicately marinated or served with a citrus emulsion.

Sea urchin roe served directly in the shell. Intense sea flavor, both savory and sweet.

Fresh oysters served raw. Usually accompanied by lemon. Salty taste and meaty texture.

A prized variety of oysters, known for its meatiness and its sweet, lingering flavor.

Very fresh squid served raw, accompanied by the crunchiness of typical Sardinian carasau bread.

Raw cuttlefish seasoned with a Catalan-style sauce or accompaniment (often tomato and onion), for a fresh and aromatic taste.

Long pasta sautéed with clams, garlic, oil, and parsley. A simple first course but rich in sea flavor.

Spaghetti seasoned with a mix of seafood and crustaceans in a lightly tomato-stained sauce.

Rice slowly cooked in fish broth with a mix of seafood. Creamy and flavorful.

Delicate risotto enriched by the sweetness of scampi meat. A refined and creamy dish.

Long pasta served with lobster (often half a shell on the plate) and a cherry tomato sauce that enhances its sweet flavor.

Large raviolo served with a classic butter and sage dressing, completed with a raw shrimp tartare for a hot-cold contrast.

Pici (thick fresh pasta) seasoned with a flavorful sauce based on grouper, capers, and olives. Intense Mediterranean flavor.

Potato gnocchi served with a reduced amberjack cooking broth and a sour note from kefir milk.

Boiled crustaceans or fish served on a bed of fresh tomatoes and red onion, simply dressed with oil. Fresh and light.

Mixed grilled fish and crustaceans. Enhances the natural flavor of the fish with a smoky note.

Mixed fish (usually squid and shrimp) breaded and fried until golden. Crispy and flavorful.

Whole fish baked, often with potatoes or vegetables. The price varies based on the weight of the chosen fish.

Fish stewed with tomato and herbs. A rich dish with a sauce perfect for 'making the scarpetta' (sopping up the sauce with bread).

Amberjack fillet served on a velvety potato cream. A delicate and enveloping second course.

Cod fillet with a crispy gratin crust, accompanied by sautéed escarole.

Green leafy vegetable, usually sautéed with garlic, oil, and sometimes olives or pine nuts.

Potatoes served as a side dish, usually baked or fried.

Fresh seasonal mixed salad.

Vegetable with a slightly bitter taste, typically boiled and then sautéed with garlic and chili pepper.

House desserts. Ask the staff for the day's options (e.g., tiramisu, panna cotta, sorbet).