Osteria La Gensola

Razor clams (elongated shellfish) coated in an aromatic breading and baked. They have a firm texture and an intense sea flavor.

Small meatballs made with fresh tuna, served with a lightly spiced tomato sauce and smoked cheese.

Small local squid grilled, simply seasoned with fresh aromatic herbs to enhance their natural flavor.

Local octopus boiled until tender, served with a thick cream of bread and zucchini.

Scallops quickly pan-seared, served with the aroma of Sicilian lemon and a squid ink sauce for a chromatic and flavor contrast.

Rolled swordfish slices with a savory filling, grilled. Accompanied by caponata, a typical Sicilian sweet and sour eggplant side dish.

Prized bottarga (dried fish roe) thinly sliced, served with fresh celery and high-quality olive oil. Very intense and savory flavor.

Short pasta made from prized durum wheat, seasoned with rich French butter and salted anchovies. A simple yet enveloping dish.

Spaghetti with toasted breadcrumbs (mollica), anchovy extract, pine nuts, and small raisins (passolina). A classic Sicilian sweet and sour combination.

Flat long pasta served with fresh anchovies, a hint of spicy chili, and flakes of savory pecorino cheese.

An Italian seafood classic: spaghetti with fresh clams, garlic, and parsley.

Pasta with sweet shrimp, eggplant, and melting smoked cheese, creating a mix of land and sea flavors.

Thin fresh egg pasta served with tender squid and the intense flavor of sun-dried tomatoes.

Squid ink pasta enriched with crumbled hard-boiled egg yolk and raw shrimp tartare. A sophisticated dish full of contrasts.

Handmade stuffed pasta with sea bass filling, served with a reduced fish broth (fumetto), aromatic herbs, and dried fish roe.

Simple spaghetti generously seasoned with prized tuna roe, which provides a very strong and savory sea flavor.

Breaded anchovies skewered and baked, served with spicy sautéed bitter greens with garlic and chili.

Whole grilled squid served with wild chicory and toasted bread pieces for added crunch.

Tuna steak, sliced, served with slowly cooked sweet red onions and sautéed endive with savory capers.

Prized fish fillet cooked in Mediterranean style with fresh tomatoes, capers, onion, and aromatic herbs.

Thin slices of swordfish, floured and pan-fried with lemon and mint sauce, served with sautéed spinach.

Grilled John Dory served with the typical salad from the island of Pantelleria, made with potatoes, tomatoes, and capers.

Whole fish baked under a crust of coarse salt, which keeps the meat moist and flavorful. Generous portion to share.

Fresh fish varies according to market availability. Price is per kilogram.

A Roman classic dish of tripe stewed for a long time in tomato sauce, seasoned with Roman mint and abundant pecorino cheese.

Oxtail slowly stewed with tomato, celery, and other vegetables until the meat is very tender and falls off the bone.

Duck leg slow-cooked in its own fat until tender and flavorful, served with spicy sautéed bitter greens.

High-quality raw beef, finely hand-cut (not ground), seasoned and served fresh.

Grilled beef steak, sliced (usually served rare or medium), accompanied by roasted potatoes.

Beef marinated ceviche-style (with citrus and spices), served with fresh salad and crispy fried eggplant.

Roasted lamb chops served with a side of potatoes and sautéed chicory.

Fresh seasonal salad with a mix of aromatic herbs.

Boiled green beans simply dressed with oil and lemon.

Escarole cooked in a pan (Neapolitan style) with flavorful ingredients like olives, capers, and anchovies.

Assortment of bread.

Bread served with a choice of high-quality extra virgin olive oil or butter.

Selection of creamy artisanal ice creams and fruit sorbets.

Warm apple dessert served with a scoop of cinnamon-flavored ice cream.

Rich chocolate mini cake, gluten-free, served with vanilla ice cream.

Crispy fried pastry shell filled with fresh sweet ricotta cream. An icon of Sicilian pastry.

Traditional Sicilian cake made with sweetened ricotta, sponge cake, marzipan, and candied fruit.

Dessert with a crunchy chocolate base, served with soft cream and berries for a touch of acidity.